Step 1

Break the broccoli head into florets. Steam the broccoli florets until soft and tender. Set aside.

Step 2

In a non-stick soup pot, heat up the olive oil and add the chopped onion. Fry for about 3 minutes until translucent. Add the garlic and fry for another minute. Add the broccoli florets and the vegetable stock. Bring to a boil and let it simmer for about 10 minutes. Add the dried herbs, grated vegan cheese and oat milk and let it simmer for another 3-5 minutes until the cheese is fully melted.

Step 3

Remove from the heat. Add salt and pepper to taste and using a blender, whiz it all together until it becomes a lovely broccoli cream. Make sure you don't get any lumps. Add a little more oat milk if you need your soup to be runnier.

Step 4

Serve hot with fresh parsley leaves and warm crusty bread.