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This is probably my son’s favorite soup.
Great for a cold winter’s evening…or anytime for that matter!
Ingredients:
- 1 head of broccoli
- 2-3 medium potatoes, diced
- 1 medium onion, quartered
- 2-3 cloves garlic, minced
- 2 c vegetable broth (I like McKay’s) or water
- 1/4 c unbleached all-purpose flour
- 2 1/2 c soy milk or almond milk
- 2 T soy sauce
- 2 tsp. basil
- Salt and pepper* to taste
Preparation:
- Cut the broccoli into florets and slice about one-fourth of the top of each stem
- Reserve 1 cup of florets.
- Put the broccoli, potatoes, onion, garlic and broth or water in a large saucepan.
- Bring to a boil, then reduce to medium heat and cook until the vegetables are tender, about 15 – 20 minutes.
- Gradually stir in the flour.
- At this point, you can insert an immersion blender and blend as much as you desire to reach the desired degree of creaminess. If you prefer a chunkier soup, just skip this and move on to the next step.
- Add the remaining ingredients and the florets.
- Cook over medium heat until the soup thickens and is heated through.