Last updated on Jan 21st, 2021 at 12:55 pm
Recipe for Cream of Broccoli Soup, using vegetable stock and soy milk
3 medium broccoli stalks, peeled, and florets (about 6 cups)
3 cups vegetable soup stock
One half cup chopped parsley
Up to 1 teaspoon salt
One half teaspoon crushed dried rosemary
3 Tablespoons olive oil
3 Tablespoons flour
2 cups plain soy milk
Freshly ground pepper
Peel broccoli stems. Chop stems and florets into small pieces.
Place broccoli into stock and bring to a boil. Reduce heat and simmer until tender.
Place remaining broccoli, liquid, parsley, rosemary, and salt in blender. Puree until smooth. Set aside.
White sauce: Heat the olive oil in the soup pan. Add the flour and cook on low for ten minutes. Stir in rice milk with a whisk, bring to a boil then simmer till thickened, stirring constantly with the whisk.
Stir in broccoli puree. Adjust salt if needed, and grate pepper in to taste.
Heat gently (don’t boil). Serve immediately.
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