Cream of Broccoli Soup

By á-4939

Ingredients

• Ingredients:
• 3 medium broccoli stalks, peeled, and florets (about 6 cups)
• 4 cups unsalted vegetable soup stock
• 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) as a gluten free low GI alternative to wheat flour
• 2 cups unsweetened rice milk or unsweetened plain almond milk (low GI), fortified with Vitamin B12, Calcium and Vitamin D
• 1/4 tsp salt or to taste
• Fresh ground black pepper

Preparation

Step 1

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 &; 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 rice milk or almond milk with a whisk, bring to a boil then simmer till thickened, stirring constantly with the whisk (approx 10 minutes). 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. Adjust salt if needed, and grate pepper in to taste
9.Heat gently (don't boil). Serve immediately, garnished with minced parsley