I know, I know! I’ve been lazy with posting again. This is one of my favourite soups. It has everything you need and love. It’s creamy and cheesy but it also is full of vegetable goodness! I usually have it with homemade bread or cheese toasties. It isn’t the prettiest soup but trust me, it’s delicious.
There are a few variations you can make to the below recipe. If you have access to vegan cheese which melts and soy cream, definitely use those instead of the potato carrot cheese.
5 celery stalks
4 medium carrots
2 heads of broccoli
2 garlic cloves
1 medium potato
1 medium onion
3 cups of chicken style stock
2 tbs margarine
1 tbs plain flour
Carrot potato cheese (see recipe https://tashstable.wordpress.com/2015/06/11/magical-mac-n-cheese/)
Chop the celery into small chunk and the carrots into half rings. Roughly dice the onion. Add all three vegetables into a bowl.
Cut the broccoli into florets and the potato into medium cubes and set aside. Mince the garlic.
In a large pot, melt 1 tbs of margarine and add the three vegetables from the bowl. Sauté for a few minutes and then add the minced garlic. Add in the potato and stock, bring to the boil. Reduce to a simmer and cook with a lid on for 15 minutes.
Add in the broccoli and cook for a further 5 minutes.
In a seperate pot make a bechamel with the flour and margarine. Once the flour has cooked off, slowly add the soy milk and whisk out any lumps. I do this by eye, I used approximately 1 cup of milk. Once the sauce is thick and creamy, add in the potato carrot cheese. I also added this by eye, it depends how cheesy you want it. I added approximately 1 cup of this as well.
Add the cheesy sauce to the soup and bring back to the heat. If you’re using vegan cheese, add it now and let it melt.