This wonderfully comforting soup is really quite versatile, as you can make the plain version—which is scrummy—but if you want to ring the changes, you can make a curried version, too, or vary the flavour by adding a teaspoon of thyme, basil, or any herb during the first step. This recipe is, of course, SOS-free, gluten-free, and vegan. Ingredients:

1¼ pounds broccoli (about 570g, or 6-7 cups), chopped into chunks

1 large onion, chopped

2-4 cloves garlic, peeled

4 cups vegetable broth or salt-free bouillon

1 large Yukon Gold potato, cooked, peeled, and diced. Any thin-skinned potatoes will work, but avoid russets, as they are too starchy.

¼–½ cup raw cashews

Salt (if desired), black pepper, and cayenne, to taste

1. Place the broccoli, onion, garlic, and vegetable broth in a saucepan. Bring the broth to a boil, cover, and reduce heat. Simmer until broccoli is tender, about 8 minutes.

2. Put half of the broth and its veggies into a blender with half of the cooked potato and cashews. Blend at high powder until smooth. Pour into another saucepan, and repeat with the rest of the broth, veggies, potato, and cashews.

3. Heat the soup, covered, on low for 10 minutes or so. Check seasonings and add salt (if using), freshly ground black pepper, and a pinch of red pepper to taste.

Prep Time: 10 minutes,  Cook Time: 20 minutes,  Serves: 6

Top Tip:

Curried Cream of Broccoli Soup Variation: Add 1 teaspoon of good, mild curry powder to the broth in the first step. Substitute a cooked, peeled medium sweet potato for the Yukon Gold potato, and add a larger pinch of cayenne pepper to finish.