This green and gooey looking soup would not only make a great centre piece at a Halloween party, it is full of nutritious ingredients, which makes it a healthy and comforting dish to eat through the colder months.
Per Serving (466g)
Energy 1195.0 kJ Energy 285.8 kcal Fat 5.8g of which saturates 1.0g Carbohydrate 53.9g of which sugars 7.0g Fibre 10.5g Protein 9.7g Salt 1.6g Sodium 636.5mg
Prepare all the vegetables, as above, before starting to cook.
In a very large, lidded pan or flameproof casserole dish, melt the vegan butter over a medium heat.
Add the onions, leeks, and garlic to the pan and saute gently for 5 minutes until they begin to soften.
Add the potatoes and broccoli and continue to cook, stirring occasionally, for another 5 minutes.
Season the vegetables with salt and pepper, add the bouillon powder and enough water to cover the ingredients by 1-2 inches.
Stir everything together, bring to a simmer, cover with a lid and leave to cook for 10 minutes, or until the potatoes are tender.
Add the vegan pesto, spinach, and soya milk (if using) and use an immersion blender to puree the soup until very smooth.
Adjust the seasoning to taste, adding a little more water or milk if the soup is too thick.
Serve in warmed bowls, with a drizzle of soya cream, if using.
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