This is an excellent cream-based (and vegan) soup.
Add to Shopping List
This recipe has been added to your Shopping List
- 1 lb broccoli (quartered)
- 1 C yellow onions (quartered)
- 1 garlic clove
- 2 C vegetable broth
- 1/4 C flour (unbleached all purpose)
- 2 1/2 C soy milk
- 1 Tbsp soy sauce
- 1 tsp basil (dried)
- 1/2 tsp black pepper
Cut the broccoli into segments; reserve one-third (about 1 cup for 6 servings) of the broccoli (florets).
In a large pot, bring the first four ingredients to a boil. Reduce the heat to medium and cook for approximately 15 minutes or until the vegetables are tender.
Puree the broth mixture with the flour in a blender (in batches, if necessary).
Return the puree to the large pot; add the remaining ingredients and broccoli florets. Cook over medium heat until the soup thickens and is heated through (but not brought to a full boil).
Cover and store for up to one week in the refrigerator, or freeze for up to six months.
© Mainly Vegan LLC