Balanced Leek and Broccoli Soup

Nutrition per serve

Ingredients

• 1head broccoli
• 80g leek
• 380g chickpeas
• 1pcs vegetable stock cubes
• 10g country seasoning
• 2pcs wholemeal bread rolls
• 50g shredded vegan cheddar
• 500ml (2 cups) boiling water
• 10ml olive oil
• 60ml (¼ cup) plant-based milk

Method

1. Step 1 — Prep ingredients
   Cut the broccoli stem into 1cm chunks. Cut the head into small florets. Thinly slice the leek. Drain and rinse the chickpeas. Crumble the stock cubes into a heatproof jug, add 500ml (2 cups) boiling water and stir to dissolve.
2. Step 2 — Start soup
   Heat 2 tsp olive oil in a medium saucepan over medium heat. Cook the leek, stirring, for 5 mins or until softened. Add the broccoli and cook, stirring, for 3 mins. Add the country seasoning and cook, stirring, for a further 1 min or until the broccoli is almost tender.
3. Step 3 — Finish soup
   Add the chickpeas, stock and 60ml (¼ cup) plant-based milk to the veggies and bring to the boil. Cover and cook over medium-low heat for 5 mins or until the broccoli is tender. Remove the pan from the heat.
4. Step 4 — Grill croutons
   Meanwhile, preheat the grill to high. Tear the rolls into large chunks. Put on an oven tray and grill for 4-5 mins until golden.
5. Step 5 — Serve up
   Blend the soup with a stick blender or food processor until smooth (see Kitchen hack). Taste, then season with salt and pepper. Divide the broccoli soup among bowls and top with the vegan cheddar and croutons. Enjoy!
6. Step 6 — Kitchen hack
   If you don't have a stick blender or food processor, simply mash the broccoli mixture with a potato masher. The result won't be as smooth but it will be just as delicious!

Allergens

Sulfit, Gluten, Sojabohnen, Wheat