Just 176 calories, and low in fat, my 6-minute vegan broccoli & cheese blender soup is as delicious as it is quick to make. Just throw everything into the blender, blitz for a few minutes, et voilà!
Place all the ingredients, except the cheese, into the Optimum VAC2 Air Vacuum Blender, push the lid down firmly, press the soup preset button, then press the on/off button.
Decant the soup into bowls, and stir in the vegan cheese, reserving a little for decoration.
Leftovers can be stored in an airtight container in the fridge for up to five days, or in the freezer for up to three months.
Notes
I use home-made but if you use low-sodium stock or bouillon cubes/powder instead, I recommend going for the low-sodium option.