I have been craving cream of broccoli lately. I have really noticed as I have gotten older just how much I adore soup. It's savable, a good snack, doesn't make you feel weighed down, and is portable....and freezable! I love it. The problem is, I haven't been able to find vegan versions in any of the stores around me, but I have been able to find them online. I just don't love the thought of having to buy some of my groceries online and I didn't want this delicious soup to only be a one-time deal, or even an occasional treat because I had to buy it on the internet. So I decided to try making it on my own (I love finding an excuse to cook...). It was, how shall I put this....totally curbed my craving and is incredibly simple and it makes a generous amount! I have been able to take this to work for a full week every single day and still have some left. Gotta love that.
Even though I don't have pictures up of this yet, I sure hope at least one person tries this out. It's extremely easy. You only have to chop some celery and 1/2 an onion then shred some carrots. The rest is dump and pour and mix and simmer ;) You can deal, right?
Even though I don't have pictures up of this yet, I sure hope at least one person tries this out. It's extremely easy. You only have to chop some celery and 1/2 an onion then shred some carrots. The rest is dump and pour and mix and simmer ;) You can deal, right?
cream of broccoli soup
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4 stalks celery, chopped
1 generous cup of shredded carrot
1/2 white or yellow onion, chopped
4 cups frozen broccoli florets
1/2 tsp onion powder
8 T margarine
8 T whole wheat flour
1 - 32 oz vegetable broth or stock container
1 cup of non-dairy milk (I have even used unsweetened coconut milk, and it is still really good)------------------
4 stalks celery, chopped
1 generous cup of shredded carrot
1/2 white or yellow onion, chopped
4 cups frozen broccoli florets
1/2 tsp onion powder
8 T margarine
8 T whole wheat flour
1 - 32 oz vegetable broth or stock container
1 T torn up fresh parsley
1/2 tsp garlic powder
1/2 tsp fine sea salt
1/2 tsp black pepper
1. Using about a 5 quart pot, bring enough water to a boil to cover broccoli florets, onion powder, and carrots. Boil until slightly tender. Drain and set aside.
2. Using the same pot, melt margarine and saute onions until translucent and tender. Add 4 T of whole wheat flour. Stir in broth (or stock) n' milk, stirring constantly (I usually whisk here), and add the additional 4 T of flour.
3. Once boiling, let it simmer for about a minute. Mix in broccoli, carrots, celery, parsley, salt, pepper and garlic powder. Cover n' simmer for 30 minutes, or until desired done-ness, stirring occasionally.
2. Using the same pot, melt margarine and saute onions until translucent and tender. Add 4 T of whole wheat flour. Stir in broth (or stock) n' milk, stirring constantly (I usually whisk here), and add the additional 4 T of flour.
3. Once boiling, let it simmer for about a minute. Mix in broccoli, carrots, celery, parsley, salt, pepper and garlic powder. Cover n' simmer for 30 minutes, or until desired done-ness, stirring occasionally.
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