Creamy Potato and Broccoli Soup

By Batgirl

Creamy, rich, and comforting; a perfect autumn delight.

Ingredients

• 1/4 cup of vegan margarine
• 1 large onion
• 6 potatoes, peeled and diced
• 2 carrots, diced
• 3 cups of water
• 2 tablespoons of veggie bouillon powder
• ground black pepper, to taste
• 3 tablespoons of all-purpose flour
• 3 cups soy milk
• 1 head of broccoli (frozen or steamed)
• 1 tablespoon of dried parsley
• 1/4 teaspoon dried thyme
• salt, to taste

Details

Servings 4

Preparation

Step 1

1. In a large stock pot, melt the margarine and add the onions. Cook over medium heat until the onions are translucent.

2. While the onions are cooking, place the diced potatoes, carrots, water and bouillon powder in another stock pot and bring to a boil. Cook until tender, about 10 minutes. Season with black pepper to taste.

3. Add the flour to the cooked onions to make a paste. Gradually add the soy milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the broccoli, parsley and thyme and heat through. Add salt to taste.