Dairy Free Cream of Broccoli Soup

Quick, Easy, Delicious Vegan Cream Of Broccoli Soup Recipe

This dairy free broccoli cream soup has a fresh, delicate flavor without onions & garlic but add them if you can't live without them. Sauté onions & garlic gently in a little oil for 10 minutes first to mellow the flavors.

4- 6 Servings Cream of Broccoli Soup: Other vegetables may be substituted for broccoli. Use cauliflower, asparagus, spinach, celery, potato & leek, or combinations.

Ingredients:

• 3 medium broccoli stalks, peeled, and florets (about 6 cups)
• 4 cups vegetable soup stock (recipe below) OR 4 c. water + 2 veggie bouillon cubes
• One half cup chopped parsley
• One half tsp powdered or crushed dried rosemary
• 1 tsp dried powdered or crushed dried thyme
• 3 Tbsp olive oil
• Optional: 1 - 2 cloves garlic, crushed
• Optional: 1/4 cup diced yellow onion
• 3 Tbsp flour
• 2 cups unsweetened rice milk fortified with Vitamin B12, Calcium and Vitamin D
• Up to 1 tsp salt
• Fresh ground black pepper

Directions:

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. Optional onion &; garlic: peel and crush garlic cloves, dice onion. Sauté on medium heat in 1 Tbsp olive oil for 10 minutes. Add to pot
5. 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
6. White sauce: Heat the olive oil in the soup pan. Add the flour and cook on low for ten minutes.
7. 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
8. Stir in broccoli puree and florets. Adjust salt if needed, and grate pepper in to taste
9. Heat gently (don't boil). Serve immediately

Soup Stock Recipe:

• Note: This stock recipe can be made a day ahead, or simmered all day in the crockpot
• 2 quarts water
• 2 lg carrots
• 2 stalks celery
• 2 slices fresh ginger
• Handful parsley, with stems
• Potato peelings if you have them
• 1 tsp coriander seeds
• 2 bay leaves
• 1/2 tsp dried thyme leaves
• 1/2 tsp dried marjoram leaves
• 1/4 tsp dried rosemary leaves
• 6 dried peppercorns
• Optional: 2 inch piece dried kombu seaweed
• Optional: handful scallion tops or chives
• Optional: 2 whole garlic cloves
• NO SALT

Soup Stock Directions:

1. The carrot and celery are essential, but any other ingredients you don't have, no worries, just leave them out
2. Coarsely chop the carrots and celery, and combine all ingredients in a large crockpot
3. Cover and cook on low for 8 hours
4. Strain through a large seive and store in quart or pint containers in the fridge or freezer