This speedy Creamy Broccoli Soup takes under 20 minutes, is oil-free, and serves 2 (generous portions) and is great for those on a tighter budget. The spices create an interesting flavour profile with just a tiny bit of heat.
1 onion, roughly chopped
2 stalks celery, roughly chopped
1 large carrot, peeled and roughly chopped
2 tbsp wholemeal flour
1 large head broccoli, roughly chopped
4 cups vegetable broth
3/4 cup coconut milk
1 tsp suitable-for-vegans yellow or Dijon mustard
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp cumin
1 tsp salt
pinch white pepper
1. Heat a soup pan or large pot over a medium-low heat. Add the onion, celery, and carrots, and cook, stirring frequently, for about 5 minutes, adding a splash or two of water if the vegetables start to stick.
2. Mix the flour with 1/4 cup vegetable broth from the 4 cups. Add to the vegetables and cook stirring, for 1 minute more.
3. Add the rest of the ingredients to the pot. Bring to a boil, reduce heat, cover, and simmer for 10 minutes until the vegetables are tender.
4. Blend the soup with an immersion blender, or in batches in a jug blender. Season to taste, and adjust the seasoning if desired.