- Knob of butter
- 1 white baguette
- 800ml vegetable stock
- 1 brown onion
- 2 potatoes
- 2 leeks
- 1 broccoli
- 200g Honestly Tasty Vegan Blue Cheese
- 2 tbsp oat yoghurt
Preheat oven to 180°C/356°F
Roughly chop your leeks, potatoes, onion and broccoli.
Add a large knob of butter to a deep saucepan. Add the broccoli stalks, the potatoes, the leeks and onion. Fry for 8 minutes until beginning to soften and then add your broccoli heads. Mix everything together and pour in 800ml of vegetable stock.
Cover the pan with a lid and cook on medium heat for 15 minutes or until the vegetables are soft.
In the meantime, get on with your croutons. Cut discs out of your baguette and spread 100g of your blue cheese on the bread. Line up your croutons on a baking tray and place in the oven for 30 minutes or until crisp and golden.
Back to the soup. Once the vegetables are cooked through, remove the lid. Crumble in the rest of your blue cheese , add the oat yoghurt and season with salt and pepper. Blitz with a hand blender until smooth.
Serve the soup in bowls with the crispy croutons and any leftover cheese on top. Enjoy!