We eat first with our eyes, and the lovely green broccoli florets against a backdrop of cheesy broth will have you wanting to eat with your mouth, too. If you prefer a smoother soup, you can puree all or part of the cooked broccoli, but I find it more satisfying to bite into broccoli florets with every spoonful of soup


  • 1 small onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 celery stalk, chopped
  • 6 cups/1.5 litres Light Vegetable Broth 
  • 6 cups/425g small broccoli florets
  • 1 cup/175g cooked* salt-free cannellini beans, drained and rinsed
  • ¾ cup/115g raw cashews, soaked in boiling water for 30 minutes and then drained
  • 1 (¼-inch/5mm) piece fresh turmeric, grated, or ¼ teaspoon ground
  • ⅓ cup/45g nutritional yeast
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon white miso paste
  • 1 teaspoon smoked paprika
  • Ground black pepper


Heat ¼ cup/60ml of water in a large pot over a medium heat. Add the onion, garlic and celery and cook for 5 minutes. Add 2 cups/500ml of the Light Vegetable Broth and bring to the boil. Lower the heat to low and simmer until the vegetables are tender, about 5 minutes longer.

Transfer the soup mixture to a high-powered blender and blend until smooth. Transfer the pureed soup mixture back to the pot. Add the remaining 4 cups/1 litre of broth and bring to the boil. Add the broccoli and lower the heat to a simmer. Cook for 3 to 4 minutes, or until the broccoli is just softened. Do not overcook.

In the same blender (no need to clean it), combine 2 tablespoons of water and the cannellini beans, cashews, turmeric, nutritional yeast, apple cider vinegar, miso paste, paprika and black pepper to taste. Process until smooth. Taste and adjust the seasonings, if needed, until you reach your desired cheesy taste. Stir the bean mixture into the soup and heat over a low heat until hot.

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