Recipe - Vegan Cream of Broccoli Soup

If you're trying to maintain a vegan diet or avoid animal products, this soup offers lots of healthy veggies, along with the rich creamy taste you're craving. If you're like me and don't like the taste of soymilk, or are allergic to or avoiding soy products, you can also substitute coconut milk for a tropical creamy flavor.

Vegan Cream of Broccoli Soup
(Serves about 5 - 7)

(Photo credit: Wikipedia)

Ingredients:

1 lb broccoli, cut into florets, stalk cut into chunks
1 onion, chopped
1 garlic clove, crushed
2 cups vegetable stock
2 ½ cups soy milk (or coconut milk)
1 tbsp soy sauce
¼ cup all-purpose flour
Salt and pepper to taste
Fresh basil leaves, torn
Handful of almond slivers, toasted

Instructions:

• In a large saucepan, combine the broccoli, onion, garlic and stock and bring to a boil. Reduce heat and simmer for about 15 minutes or until the broccoli is tender. Season well. 
• Place soup into a food processor and add the flour. Blend until smooth then return to the saucepan. 
• Stir in the soy milk and soy sauce and heat gently until the soup thickens. Adjust seasoning.
•  Sprinkle with basil leaves and toasted almond slivers and serve immediately with fresh cornbread. (See Friday's post for this recipe!)