1 medium onion, chopped
1 large carrot, chopped
1 large celery stalk, chopped
3-4 cups coarsely chopped broccoli
4 cups vegetable broth
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cooked or 1 can drained, rinsed white beans (e.g. navy or Great Northern)
1 1/2 cups unsweetened soy milk
2 tablespoons flour
1 cup dry "Dragonfly’s Bulk, Dry, Uncheese Mix” on VegWeb
Sauté the onion, carrot, and celery in oil in the bottom of a large pot until the onion is translucent. Add the broccoli, vegetable broth, bay leaf, salt, and pepper and cook over medium heat until it comes to a boil. Turn the heat down to low and simmer for 10-20 minutes until broccoli is tender.
Meanwhile, put the beans, dry Uncheese mix, flour, and soymilk into a blender and blend until smooth.
When the soup is done simmering, add the mixture from the blender to the soup pot.
Remove bay leaf.
Use an immersion blender or regular blender to blend the soup until it is as smooth as you want it to be.
Gently heat the soup until it thickens slightly and enjoy!
This recipe is really flexible. I sort of made it up when I had lots of broccoli, cooked white beans, and some Dragonfly’s Bulk Uncheese in the fridge. You can play with all the measurements to get the consistency you like. I think asparagus might be a good substitute for the broccoli and I may try using silken tofu in place of the beans.