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
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!