Dairy Free Cream of Broccoli Soup

Ingredients

• 3 medium broccoli stalks, peeled, and florets (about 6 cups)
• 4 cups unsalted vegetable soup stock (click for recipe ) or 4 c. water + 2 unsalted veggie bouillon cubes
• 1/2 cup loose chopped parsley
• 1/2 tsp powdered or crushed dried rosemary
• 1 tsp dried powdered or crushed dried thyme
• 2 Tbsp olive oil
• Optional: 1 – 2 cloves garlic, crushed
• Optional: 1/4 cup diced yellow onion
• 2 Tbsp chick pea flour (besan). You can use 2 tbsp regular flour for non gluten free option.
• 2 cups unsweetened plain almond milk, fortified with vitamin B12, calcium and vitamin D
• 1/4 tsp salt or to taste
• Freshly ground black pepper

Instructions

1. Peel broccoli stems. Chop stems and florets into small pieces.
2. Chop parsley, reserving 2 Tbsp to mince as a garnish.
3. Place broccoli into stock and bring to a boil. Reduce heat and simmer until tender – about 5 minutes
4. Optional onion and garlic: peel and crush garlic cloves, dice onion. Sauté on medium heat in 1 tsp olive oil for 10 minutes. Add to pot.
5. Place 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 almond milk with a whisk, bring to a boil then simmer until 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 sieve.
8. Stir in broccoli puree. Adjust salt if needed, and add pepper in to taste.
9. Heat gently (don’t boil). Serve immediately, garnished with minced parsley.
10. Variation: Use cauliflower, asparagus, spinach, or celery instead of broccoli.