I think everyone probably has a broccoli soup recipe, but here is a vegan one I did that is creamy, gentle, and satisfying. It makes use of lovely veg box favourites (carrots, onions, potatoes, in addition to broccoli). It gets its zip from cashews blended up with some nutritional yeast. I didn’t use stock, just added some garlic powder, dill, salt, pepper, parsley, and fennel seeds. Here is what I did:

Let a generous half a cup of cashews soak in some boiling water for about 20-30 mins. Cut of the broccoli florets into small pieces and drizzle with oil, salt and pepper and roast at 200c/400f for 10-15 mins or until they are brown at the edges.

Put some oil in a big pot to heat up on medium/high. Chop up one onion, one medium/large potato, one large carrot, and the broccoli stalks, and sauté them in the hot oil for about 7-10 mins. Add a tbsp of garlic powder and a tsp of fennel seeds, and sauté them a bit longer. Add about 4 cups of water and brought the whole thing to a boil, then let it simmer for about 20 mins so the potatoes are soft, then let cool for a bit.

Purée cashews with about 1/3 cup of nutritional yeast and a bit of their water into smooth. Purée soup in a blender or a hand mixer and then add the cashew mix and purée again. Stir in a tsp of dill, and 2 tablespoons of parsley. Add roasted broccoli florets and season to taste.