"Cream" of Broccoli Soup
Saturday, January 10, 2009
I'm experiencing a computer glitch so the photo will appear later on.
I love a good Broccoli soup with or without veggie-cheese. I have been ill with bronchitis for a month-and-a-half now and soup has been the only thing that hits the spot. Since I have limited energy the soups I make have to be fast and easy as well as healthy and filling. This recipe fits the bill. Sometimes I cream the soup with an immersion blender and often I add grated veggie-cheese. Any way it comes it is a pallet pleaser.
This recipe also freezes and reheats well, unlike some fancier cream-style soups. Top with croutons and serve with wilted greens with vinaigrette dressing and you have the perfect winter supper.
2 cups broccoli florets (fresh or frozen)
1/2 cup (1 stick) margarine
1/4 cup celery, finely diced
1/4 cup onion, finely diced
1 bay leaf
1/2 cup all-purpose flour
1 Tbs. Natural Yeast Flakes (or 1 to 2 tsp. instant faux-chicken broth powder)
Black pepper to taste
Salt to taste
4 cups plain, unsweetened soy milk
Steam broccoli florets in a zip-top steamer bag in microwave for 4 minutes or according to instructions on steamer bag.
In a soup pot, melt the margarine over medium heat being careful not to brown it.
Then add the celery and onion and saute until tender, about 4 minutes. Stirring, sprinkle the flour over the sauce and stir until absorbed into margarine, it will become slightly thick. Stir in the soy milk. Then add the bay leaf, natural yeast flakes, pepper, salt and Worcestershire sauce. Cook and stir until thickened. Simmer for about 10 minutes to allow flavors to mature.
Remove the bay leaf. Serve
Option #1 - If you want "creamed" soup you can blend the soup with an immersion blender right in the soup pot until vegetables are well blended.
Option #2 - If you would like broccoli cheese soup add 8 ounces grated veggie cheese to sauce after removing bay leaf. Stir to melt cheese.
Option #3This option is popular in the UK. I don't particularly like the taste that adding Worcestershire sauce adds but I know people who just love the spice blend in this soup. Just add 1 Tbsp. vegan Worcestershire sauce (I use Annie's Natural)to the cream sauce after adding broccoli.
I love a good Broccoli soup with or without veggie-cheese. I have been ill with bronchitis for a month-and-a-half now and soup has been the only thing that hits the spot. Since I have limited energy the soups I make have to be fast and easy as well as healthy and filling. This recipe fits the bill. Sometimes I cream the soup with an immersion blender and often I add grated veggie-cheese. Any way it comes it is a pallet pleaser.
This recipe also freezes and reheats well, unlike some fancier cream-style soups. Top with croutons and serve with wilted greens with vinaigrette dressing and you have the perfect winter supper.
2 cups broccoli florets (fresh or frozen)
1/2 cup (1 stick) margarine
1/4 cup celery, finely diced
1/4 cup onion, finely diced
1 bay leaf
1/2 cup all-purpose flour
1 Tbs. Natural Yeast Flakes (or 1 to 2 tsp. instant faux-chicken broth powder)
Black pepper to taste
Salt to taste
4 cups plain, unsweetened soy milk
Steam broccoli florets in a zip-top steamer bag in microwave for 4 minutes or according to instructions on steamer bag.
In a soup pot, melt the margarine over medium heat being careful not to brown it.
Then add the celery and onion and saute until tender, about 4 minutes. Stirring, sprinkle the flour over the sauce and stir until absorbed into margarine, it will become slightly thick. Stir in the soy milk. Then add the bay leaf, natural yeast flakes, pepper, salt and Worcestershire sauce. Cook and stir until thickened. Simmer for about 10 minutes to allow flavors to mature.
Remove the bay leaf. Serve
Option #1 - If you want "creamed" soup you can blend the soup with an immersion blender right in the soup pot until vegetables are well blended.
Option #2 - If you would like broccoli cheese soup add 8 ounces grated veggie cheese to sauce after removing bay leaf. Stir to melt cheese.
Option #3This option is popular in the UK. I don't particularly like the taste that adding Worcestershire sauce adds but I know people who just love the spice blend in this soup. Just add 1 Tbsp. vegan Worcestershire sauce (I use Annie's Natural)to the cream sauce after adding broccoli.
Labels: black bean soup, broccoli, creamed, easy, fast, healthy, vegan vegetarian
