Creamy Roast Potato and Dill Salad
A completely dairy- and egg-free wholefood alternative.
1 large broccoli (about 650g), roughly chopped
1 L vegetable stock
4 cloves of garlic, chopped
Freshly ground sea salt and pepper to taste
‘Kinda' bacon flakes (optional but they'll make your soup tastier by an exponential factor)
Put all ingredients in a big pot and cook on a medium heat for 30 minutes or until the broccoli is tender.
Blend the mixture using a hand blender and top with pepitas, vegan Parmesan and bacon flakes.
Credits: Passionately Keren