Ingredients
Serves 6
Method
- Heat the olive oil in a large heavy-based pot and then sauté the onions and garlic until soft and fragrant.
- Place the oat milk and tofu into a blender and blitz until smooth. Set aside.
- Mix the flour and all the seasonings together and then add to the pot, stirring until a roux forms.
- Add the oat milk and tofu mixture slowly, whisking until a thick soup forms. Add the vegetable stock and mix well. Then add ¾ of the grated cheddar and continue to stir until melty.
- Add the broccoli florets and stir gently while they cook so that you don’t break them up too much. Cook until the broccoli is tender enough to pierce with a fork.
- Serve in bowls and season to taste, then garnish with chervilini and the remaining grated cheddar.
