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Midweek MEALS

Quick, tasty and nutritious food for when you’re busy

Easy cheesy broccoli soup

By Bonnie Goodman (VLCE, Montana), Victoria Moran and JL Fields Serves6-8| Prep10 minsplus soaking | Cook45 mins| Calories204(per serving)

1-2 tbsp olive oil or water

3 red bell peppers, seeded and chopped

1 medium head of cauliflower, trimmed, florets chopped

1.8 litres (64floz) vegetable broth, divided

75g (2¾oz) raw cashews, soaked for 1 hour, rinsed and drained

30g (1oz) nutritional yeast

600-800g (1lb 5oz-1lb 12oz) chopped broccoli, lightly steamed salt and black pepper, to taste

1 Heat the olive oil in a large stockpot over medium-high heat and sauté the bell peppers and cauliflower for 10 minutes. Add 1.6 litres (56floz) of the veggie broth. Increase the heat to high and bring the liquid to a boil. Reduce the heat to medium and gently boil until the cauliflower is tender, about 30 minutes.

2 Meanwhile, steam the broccoli in a saucepan or pot on the stove, microwave or pressure cooker.

3 Combine the cashews, nutritional yeast and remaining broth in a blender and purée until completely smooth. When the cauliflower is very tender, add the cashew mixture to the pot. Using an immersion blender, blend the soup until creamy. Stir in the steamed broccoli. Season with salt and pepper.

4 For a nut-free option, substitute sunflower seeds for the cashews.

TIP An immersion blender is safe and easy for blending hot soups, but a high-speed blender makes this soup extra creamy. A note of caution when blending any hot soup or sauce: remove the lid centre and cover the hole with a towel. Hold the towel and lid on firmly while blending; this allows steam to escape and prevent pressure building up inside. Blend hot liquids in batches, never filling the blender more than halfway.

The recipes on pages 58-59 are taken from The Main Street Vegan Academy Cookbook by Victoria Moran and JL Fields, published by BenBella Books. (RRP £14.99.)

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About Vegan Food & Living Magazine

Easter is nearly upon us so it's time to take your vegan treat making skills to the next level with our delicious Easter recipes. With everything from filled Easter eggs to pineapple hot cross buns you'll find something to tempt even the fussiest eater. Also this issue we show you how to taste chocolate properly, cook delicious midweek meals in under 15 minutes, cook up a vegan gourmet feast, and truly pimp your burgers. Also this issue we have a free magazine packed with Gaz Oakley of Avant Garde Vegan's recipes from his new book Vegan 100. Give them a try today!