Cassie Amber's Cheesy Broccoli Soup
In a large pot, sauté the Tuscan, cajun, rosemary and turmeric in the olive oil for 1 minute until fragrant. Add the onion and chopped carrot whilst continuing to stir.
Add the broccoli florets into the pot along with a dash of vegetable stock to help it simmer.
Add the spinach, the remaining vegetable stock and coconut milk, then blend with a handheld blender or in a food processor until smooth.
Return to the pot and add the cubed potato along with the chickpeas and cheesy sauce mix.
Continue to simmer for around 30-40 minutes until heated through and flavoursome.
Divide the soup into bowls and garnish with a sprinkle of smoked paprika, nutritional yeast and thyme. Place a fresh basil leaf in the middle with a dash of salt and pepper, then serve!
1 tbsp extra virgin olive oil
1 tsp Italian seasoning
1 tsp dried rosemary
1 tsp cajun spice
1 tsp turmeric
1 yellow onion
1 cup baby spinach
1L vege stock
800g plain coconut milk
1 Russet Potato (cubed)
400 grams chickpeas
100 grams Angel Food Cheesy Sauce Mix
1 tsp smoked paprika
2 tbsps nutritional yeast
1 tsp dried thyme
1 bunch basil leaves (for garnishing)