Creamy broccoli & celeriac soup
I was craving broccoli and stilton soup but wanted to keep it vegan so I used white miso paste as a substitute for the blue cheese – it brings some of that savoury umami taste to the soup that's very pleasing. This soup works perfectly well without the miso, but if you can add it, it's well worth it. brown or red miso will also work in this recipe if you don't have white.
1 large head broccoli (about 500g)
1 medium celeriac
2 medium leeks
2 cloves garlic
1 stalk celery
1 litre vegetable stock
Glug of olive oil
4 Tbsp white miso paste
Pinch of salt
Chop up all your veggies into smallish chunks. Use the broccoli stalk as well as the head. And if there are and broccoli leaves still attached use these too – every part of the broccoli is tasty and full of goodness.
In a large saucepan, over a medium heat, add a generous glug of olive oil to coat the base of the pan.
Add the chopped leek, celery, garlic, celeriac and broccoli stalks. Sauté for five minutes or so with a pinch of salt and then add the stock. Bring to a boil and simmer for 15 minutes, or until the celeriac is tender.
Stir in the miso paste and then blend with a stick blender or in a food processor until it's creamy and smooth. You may want to add a bit of water if the soup is too thick for your liking. Then return the soup to the heat and add the broccoli florets into the soup and simmer for another 5-10 minutes until the broccoli is soft but still green and vibrant. Blend again with the stick blender but not thoroughly – you want to aim to have a smooth soup base with chunky bits of broccoli. Taste and add more miso if you want to increase the umami taste.
a sprinkling of toasted pumpkin seeds