Quick and Easy Recipe - Vegan Cream of Broccoli Soup

Savvy Vegetarian News

Vol. 1, Issue 2, March 2003

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Broccoli Soup

Makes 4-6 servings

This quick and delicious dairy free soup makes a great beginning to a meal.

To boost the B12 content, here are a few suggestions to go with the soup:

• Bread and cheese
• Salad with feta, ricotta, or cottage cheese
• Parmesan cheese
• An omelet
• Vegan alternatives enriched with B12

Other vegetables may be substituted:

Cauliflower, asparagus, spinach, celery, potato, or combinations. Use the discarded parts in the broth, or save for another day's broth. If you don't want to make stock, use veggie cubes. OR throw half the stock ingredients in with the soup, but be sure to fish them out before blending.

Note: I don't include onions and garlic, because I think that their strong flavors don't belong in a delicate cream soup. Include them if you must, but go easy, and saute gently for 10 minutes in oil before adding. Any of these changes will make your soup taste different, but hey! It is your soup!

Ingredients:

• 3 medium Broccoli stalks, peeled, and florets (about 6 cups)
• 3 cups vegetable soup stock (recipe below)
• One half cup chopped parsley
• Up to 1 teaspoon salt
• One half teaspoon crushed dried rosemary
• 1 teaspoon dried thyme
• 3 Tablespoons olive oil
• 3 Tablespoons flour
• 2 cups plain rice milk fortified with Vitamin B12, Calcium and Vitamin D
• Fresh ground pepper

Putting it together:

1. Peel broccoli stems. Chop stems and florets into small pieces.
2. Place broccoli into stock and bring to a boil. Reduce heat and simmer until tender.
3. With a slotted spoon, remove one cup of broccoli florets. Set aside.
4. Place remaining broccoli, liquid, parsley, thyme, rosemary, and salt in blender or put solids through a foodmill, or mash and strain. Puree until smooth. Set aside.
5. 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. This is important - other wise your sauce will be lumpy. If that happens, blend itor put it through a seive.
6. Stir in broccoli puree and florets. Adjust salt if needed, and grate pepper in to taste.
7. Heat gently (don't boil). Serve immediately.

Soup Stock:

• Note - This can be made a day ahead.
• 6 - 8 c. water
• 2 - 3 slices peeled fresh ginger
• 1 or two bay leaves
• 1 - 2 carrots, cut in chunks
• 2 - 3 stalks celery
• 1 handful of parsley
• Bring to a boil. Simmer covered for 30 min. - 1 hr
• Drain off the broth, and freeze what you don't use for another day's soup

Index: Savvy Vegetarian News

Vol. 1, Issue 2, March, 2003

Article: Vegetarians, Are You Getting Enough Vitamin B12?

"When you're a vegetarian, some people, even doctors and nutritionists who ought to know better, will insist that your diet can't possibly meet all of your nutritional needs, especially your B12 requirements. If you don't know a great deal about nutrition, you may even start to worry that they're right."

Ask The Savvy Vegetarian: How To Feed A Lactose Intolerant Child:

"We just found out that our three-year-old is allergic to milk. She also refuses to eat most beans. At the moment her only protein source is eggs. Do you have any ideas how I can get more protein and calcium into my daughter? Anxious Mom"

Vegan Recipe: Quick and Easy Non-Dairy Cream of Broccoli Soup:

This delicious soup makes a great beginning to a meal, or the basis of a light meal, with bread and nut butter, hummus, or cheese.

Review: Green Peace - truefoodnow.org - Find Non-GMO Foods:

"This is a really useful site - if you're wondering which foods are GMO free, and safe to eat, or not, here's where you can find answers, in the form of long lists of brand name foods."

Letter: Protect National Forest Wildlife Habitats

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