Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Anne Pinkowski
Cream of Broccoli (or anything) SoupIngredients (use vegan versions): 3 stalks of broccoli (cut into small pieces)
8 cups water
4 Knorr (or other brand) vegetable bouillon cubes
3 cups soy milk
1 container soft tofu
3 stalks celery
1 medium to large onion
oil/margarine/Pam
Wondra or Flour (for thickening)
salt and pepper to taste
Directions:Boil broccoli in water in a large pot until done while you sauté the onion and celery in a frying pan.
Once done, add boullion to the large pot. Take sauté and place in a blender with stock from the broccoli. Blend and place in large bowl. Blend the broccoli and water and add to this bowl.
Blend soft tofu with soy milk and add to the large bowl mixture. Return to the large pot and simmer until done.
Salt and pepper to taste.
Other wonderful substitutions for broccoli: For Califower Soup: 1 head of califlower For Mushroom Soup: 3 portabella mushrooms For Asparagas Soup: 2 bunches of asparagas For Tomato Soup: 6-8 large Tomotoes (seeded) For Potato Soup: 8-10 red (new) potatoes
This is a wonderfully rich and flavorful soup that provides ample protein for those vegans, like myself, that *hate* the texture of tofu and find it hard to get protein in their diet. (See also: Fettuccini Alfredo Sauce, and Fruit/Protein Drink recipes)
Serves: 8-10
Preparation time: 30 minutes
This is a great recipe, but please make sure to check bullion ingrediants. The Knorr I saw had monosodium glutamate in it.
Archived comment by: darkfeather
This was pretty good, though I guess I was expecting it to be a bit chunkier. I pureed it to death, I think! I'd like to try the cream of mushroom version to use for green bean casserole. This recipe also makes a huge pot of soup! I added about 5 slices of soy cheddar cheese to make it broccoli-cheese soup.
Archived comment by: hbuckman
