Cheesy Broccoli Bisque

If you love luscious creaminess that is also good for you, then you'll love this Cheesy Broccoli Bisque. The  rich "cheesy" taste comes from the umami flavour of miso and nutritional yeast. The creaminess is thanks to a cup of blended cashews. For a hearty meal, serve with a scattering of sliced spring onions and a thick slice of crusty wholemeal bread on the side.

Serves 6

Prep time: 15 mins

Cook time time: 15 mins

Ingredients: 

1 small brown onion, finely diced
3 cloves garlic, minced
1 small-medium head of broccoli (stalk and florets)

1⁄2 cups diced carrots
1⁄2 tsp turmeric
3 cups salt-reduced vegetable stock
1 cup raw cashews (soaked)
2 cups water
2 tbsp white miso
2 tbsp nutritional yeast flakes
2 tbsp lemon juice
Pinch freshly ground black pepper

Method:

1. Prepare the cashew cream by adding the soaked cashews, water, miso, nutritional yeast, lemon juice and black pepper to a high-speed blender. Blitz until smooth. Set aside.
2. Preheat a large, heavy-based pot over medium heat.
3. Add the diced onion, and sauté until the onion is translucent - about 5 minutes. If the onion starts to stick, add a splash of the stock or water.
4. Add the garlic and turmeric, and sauté for a further minute.
5. Add the broccoli, carrots and vegetable stock to the pot. Cover and bring to a boil.
6. Once boiling, lower the heat to a simmer, and cook for 10 minutes, until the carrots have softened.
7. Add the cashew cream and, using an immersion blender, blitz until you can see only tiny bits of carrot and broccoli remaining.
8. Continue to cook, stirring regularly, for a further 5 minutes, until the soup has thickened. If it is too thick, thin it out with a little extra broth or water.
9. Serve with a scattering of sliced spring onion and a slice of crusty wholemeal bread.