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

How to
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.

By: Ashdmarcin
This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License

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