Start by chopping the stalks off your broccoli and cutting into bite size pieces. Next, cut the broccoli head into florets, setting aside about 2 cupful's of naturally smaller (bite size florets).

Heat your oil in a very large lidded saucepan (or stock pan), then add the leeks and cook until softened. Add the cabbage and cook for a minute or two before adding the broccoli stalks and larger florets.

Carefully add the water, then cover and cook for 15 minutes. Check how soft the broccoli is (the florets should fall away from the stalk easily), then turn the heat off and remove the lid.

Sprinkle the garlic, black pepper, salt (if using) and nutritional yeast into the pan, mix in, then allow the soup to cool for about 5 minutes.

Either, use a stick blender in the pan, or ladle portions of the soup into a jug blender and blend until smooth and creamy (add the milk to the pan if using the stick blender). If using the jug blender method, and a bit of the milk with each batch - take care with hot soup and pressure in the blender!

Return the blended soup to the heat and add your smaller broccoli florets. Mix in well, then simmer with the lid on, on a low heat for 15 minutes. Do a taste check to ensure the broccoli is cooked and adjust seasonings if necessary.

Turn off the heat, add the chilli flakes and serve.

Enjoy!

Please read notes:

Notes: Please ensure you buy the largest possible heads of broccoli for this recipe. This recipe uses a LOT of broccoli as it was to use up a supermarket glut. Use 1 litre of water per head of broccoli. Adjust the milk to the lower amount if using less broccoli/water. If when you blend your soup the consistency appears too runny, turn the heat up high, stir and cook for 15 minutes on high uncovered. Boiling uncovered should reduce the consistency to a thicker soup.