Step 1

Make the croutons. Heat oven to 200C/400F. Cut sourdough into 1 inch squares and place on a baking sheet with a generous drizzle of olive oil, salt and pepper. Place in the oven for 8-10 minutes or until crispy. Toss in finely chopped herbs (I used tarragon, sage and rosemary) and leave to cool whilst you make the soup.

Step 2

Heat some oil in a saucepan on medium heat. Add finely chopped onion and once translucent add minced garlic. Stir and let cook for a couple of minutes.

Step 3

Add vegan butter and stir until melted. Then add the flour and stir until it forms a thick paste.

Step 4

Add the vegetable stock and almond milk and whisk/stir until there are no lumps. Bring to a gentle simmer.

Step 5

Cut broccoli until small florets and add to the pan. Leave to cook for a couple of minutes until tender.

Step 6

Use a hand held blender to blend until chunky, or smooth if you like it smooth. Add paprika, taste and season with salt and pepper.

Step 7

Serve with the sourdough croutons and enjoy!