Cream' of Broccoli (vegan)
- 1 Broccoli, cut into florets
- Pinches of Himalayan Pink Salt
- 300g Vegetable Broth
- 4 tablespoon Quaker Quick Cook Oatmeal
- 1 tablespoon Nutritional yeast
- Garnish (optional): Pinch of Black Pepper Pinch of Paprika Pinch of Nutritional yeast
1. Arrange broccoli florets on a baking tray and season with pinches of Himalayan pink salt.
2. Roast broccoli in the oven at 190C for 15-18mins, until florets are slightly charred.
3. Meanwhile, combine vegetable broth and oatmeal in a microwavable bowl. Microwave on medium-high heat until oatmeal is soft and mixture has thickened somewhat, about 2 mins. Stir every 30secs.
4. Place 120g of roasted broccoli, cooked oatmeal and nutritional yeast in a blender or food processor, and pulse until smooth. Season with more salt if desired.
5. Pour into a bowl, and garnish with pinches of black pepper, nutritional yeast and paprika.
6. ENJOY!
The oatmeal lends creaminess to the soup, thereby eliminating the need to use cream, which contains a high amount of fat. The oatmeal also adds fibre and other nutrients not present in cream, making it a wonderful, much healthier alternative.
