Gruyere and broccoli soup

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I cook soups almost daily, since it’s the easiest way for me to serve vegetables during the cold moths. Usually my soups are really very healthy, but from time to time I crave simply a hot bowl of yumminess. And this gruyere and broccoli soup is just that: comforting and delicious, perfect for a busy weekday evening that’ll surly pick your mood up!

It’s a family favourite too, and a great way to convince some of those picky eaters to eat broccoli! Also, if you’d like to make it a bit healthier, you could cut on half of the cheese, and replace the cream with coconut milk: I tried it, and it’s really delicious!

What you’ll need:

1 litre of vegetarian bullion
1 cup broccoli
Shredded carrots
1 onion

2/3 cup gruyere ( can be Parmesan or cheddar)
1/2 cup cream 1/2 milk ( or 1 cup coconut milk)

Pinch of nutmeg

On a medium heat cook the onions until semi-transparent. Add vegetable bullion, broccoli cut in pieces, and cook for around 10 minutes. Then add carrots, and cook another 5 minutes. Add milk and cream (or coconut milk), and after around 3 minutes the shredded cheese of your choice (though I really encourage you to try it with the gruyere cheese: it’s amazing!), mix well until the cheese has melted. Add nutmeg, and serve!

Enjoy your hot bowl of cheesy comfort with some bread, pita or crackers!