Broccoli Cheese Soup with Vegan Friendly Options

   My wife has developed a cartilage slip in her jaw joint, basically giving her arthritis on one side of her face. The doctor has ordered her to begin eating nothing but soup, and as she is the kind of person who doesn't like eating the same thing more than once, you can all expect quite a few soup recipes to come! You can watch me make delicious one this here!
 

Blended Broccoli Cheese Soup

     Makes about 5 servings.

• 1/4 cup olive oil

• 1/2 onion, chopped

• 1-2 stalks celery

• 4-5 large carrots, chopped

• 1 large potato, peeled and chopped

• 2-3 cups broccoli florets

• 2-3 cups vegetable broth

• 2 cups of milk (can sub almond milk if vegan)

• 1/4 cup cheese (or to taste, may sub nutritional yeast if vegan)

• 1 1/2 - 2 tsp. salt

1. Heat the olive oil in a large stock pot over medium high heat. 
2. Add the potatoes, carrots, onion, and celery. Sauté, stirring every minute or so, for about 10 minutes or until softened.
3. Add broth, milk, and broccoli. Bring to a simmer until the broccoli begins to turn bright green, about 5 minutes. 
4. Once the broccoli is green and vibrant, you can move the soup to a blender, or blitz the broccoli separately so it has a chunkier texture. (I just used an immersion blender on all of it in the pot, saves dish washing and was a lot easier)
5. Once the soup is to a consistency you are happy with, you can now add your cheese, or the nutritional yeast. 
6. Salt and pepper to taste, and serve.