I’m the sort of person who collects grains, seeds and nuts in the cupboards like they’re going out of fashion. It’s not that I buy them all the time, more that I use half a packet of one thing and then move onto something completely different, and then I’ll go off grains (and pseudo-grains) for a good long while and nothing will get used at all.
Sometimes the best way to get rid of the old is to create something new, and that’s exactly what happened when I first made this vegan cheesy broccoli soup. I’d bought a box of vegetables just over a week earlier, and my original plans for the purple sprouting broccoli had gone awry – mainly due to my own laziness. It was starting to look a little cheerless, if not downright despondent, so I decided to play around with some things I’d heard about vegan ‘cheesy-ness’ substitutes and chuck it into a soup.
As I’ve mentioned before, sometimes I’m a little overwhelmed by how fast time seems to move. You put something off for a day and all of a sudden two weeks have gone by and you still haven’t completed that task. You get a job ‘just for now’ until you’ve got time to discover what it is you want to do and then it’s a year later and you’re no step closer to either having the time (because, job) or the money (it’s incredible how fast you get used to spending it once you have it), or the ideas for what to do in order to ‘find yourself’. What does ‘find yourself’ even mean anyway? I know exactly where I am – not exactly where I want to be right now, but living relatively comfortably in central-ish London.
This recipe is a classic in my house at the moment. We’ve had our ups and downs, but turkey burgers seasoned with spinach and feta have been a constant in my life for at least the past three years. I’ve written up the most recent version of the recipe, but I’ll also give you the no-food-processor method, which was my main method for many years!