Creamy Broccoli Soup
Abstracted from "Striking It Rich!" by Peter A. Cervoni, Vegetarian Times, July 2001
2 lbs fresh broccoli
3 1/2 cups soy milk
1 Tbs olive oil
1 cup finely chopped onion
3/4 cup finely chopped celery
1 1/2 Tbs minced fresh ginger
2 1/2 tsp minced garlic
1 tsp dried thyme
3 tsp arrowroot dissolved in 3 Tbs water
3 tsp fresh lemon juice
Separate broccoli flowerets and slice stems into thin pieces (approx. five to six cups). In medium saucepan, combine soy milk, half of the broccoli stems and a pinch of salt. Bring to a simmer over medium heat before reducing the heat to low and cooking for five minutes.
Meanwhile, in a large pot, heat oil over medium heat. Add remaining broccoli stems, onion, celery, ginger, garlic, thyme, salt and pepper to taste. Cook over medium heat, stirring often, for about 10 minutes, or until stems become tender. Add broccoli flowerets and four cups of water. Stir well and bring to a simmer over medium heat. Reduce heat to low and cook until flowerets are tender, about 10 minutes.
Whisk arrowroot mixture into the pot. Continue cooking, stirring occasionally, until soup thickens, about eight minutes. Add soy mixture to broccoli mixture, and then allow that to cook for five minutes.
In food processor, process soup in batches until smooth. Return to pot and stir in lemon juice, as well as seasoning with salt and pepper.
Yield: 4 to 6 Servings
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