4-6 servings: This quick and delicious non-dairy vegan soup makes a great beginning to a vegetarian meal, or any kind of meal.
Other vegetables may be substituted: Use 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 vegetarian 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 vegan cream soup. Include them if you must, but go easy, and saute gently
for 10 minutes in oil before adding.
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:
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.
With a slotted spoon, remove one cup of broccoli florets. Set aside.
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.
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 - otherwise your sauce will be
lumpy. If that happens, blend it or put it through a seive.
Stir in broccoli puree and florets. Adjust salt if needed, and grate pepper in to taste.
Heat gently (don't boil). Serve immediately.
Vegetarian 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
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