Roasted broccoli soup is full of deep garlicky roasted vegetable flavour and thickened up with white beans to keep it dairy free and add some protein. Just 5 simple ingredients and under 40 minutes of cook time this vegan soup is perfect for any night of the week
Chop the broccoli into bite sized chunks and place in a large bowl along with the diced onion, oil and garlic. Season with salt and pepper, then toss until the vegetables are evenly coated.
Place the vegetables on a large baking sheet, ensuring that there is as much space as possible between pieces. Roast for 20 mins
Remove the vegetables from the baking tray, and place into a soup pot aloing with the vegetable stock. Bring the pot to a boil, then simmer for 10 minutes.
Using an immersion blender, blend the soup in the pot until it reaches your desired consistency. If you do not have an immersion blender, you can also do this with a regular blender but you will need to blend the soup in two batches.