Creamy broccoli soup
Last weekend whilst wondering around my local Waitrose I discovered another offering from St Helens goats dairy – a wonderful, mild and scrumptious cream cheese, the most perfect answer to the Philadelphia concoction that I once used for there was nothing else available.
I picked a pack to try and since it was that good, used some to make one of my favourite soups – the creamy broccoli.
Ingredients (serves 4)
350g organic broccoli (use the head and stalk, it’s all good)
2 sticks of organic celery
1 medium onion
2 garlic cloves
500-600ml vegetable stock (use fresh or, if all fails, Marigold organic yeast free stock cubes)
65g St Helens cream cheese (for a vegan option, use 100g organic soft tofu)
small bunch of fresh parsley, chopped
Himalayan pink salt and freshly ground black pepper
1 tsp organic raw virgin coconut oil or clarified butter for cooking
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