This recipe is adapted from a Food & Wine article, made vegan with our cheese and again proving that a switch to plant-based doesn't mean compromising on taste, texture and flavour!
it's a winter warmer, like all good soup should be. With a silky smooth texture, crispy croutons and broccoli and of course... unsurprisingly, our vegan ched spread. Plant-based and packed with taste.
3 tablespoons extra-virgin olive oil
1 medium yellow onion, finely chopped
2 large garlic cloves, sliced
Salt & pepper to season
500ml vegan-friendly stock
1 baking potato, peeled and cut into 1-inch pieces
1 large broccoli, including the stem, cut into 1-inch pieces
3 large handfuls of spinach
3 tbsp apple cider vinegar
1 pack ched spread
Croutons to serve
In a large pot, heat the olive oil. Add the onion and garlic and season with salt and pepper. Cook over moderate heat, stirring occasionally, until softened and just starting to brown, 6 to 8 minutes.
Add 500ml of water and the 500ml of stock, potato and the broccoli (saving aside about ⅓ of the florets for later). Bring to a boil over high heat, then simmer over moderate heat, stirring occasionally, until the potato and broccoli are very soft, about 30 minutes. Stir in the spinach until wilted.
Meanwhile, on one side of a large-rimmed baking sheet, toss the remaining broccoli florets with 1 tablespoon of the oil and season with salt and pepper. Bake the broccoli florets for 10-15 minutes.
In a medium bowl, toss the croutons with the remaining 1 tablespoon of oil and season with salt and pepper.
Puree the soup in a blender until very smooth and add in the vinegar, ched spread and season with salt and pepper. Ladle the soup into bowls and top with the crispy broccoli and croutons.
