Ingredients:
1 medium bunch broccoli
4 cups vegetable broth (or the No Chicken broth)
4 T margarine
1/2 C flour
2 C unsweetened soy milk
Instructions:
- Cut tips off of broccoli and chop. Finely chop (or chop in a food processor) the remaining stems.
- In a large soup pot bring to simmer the broth, add all chopped broccoli and simmer until cooked (approx 15 minutes).
- In a separate 1 qt saucepan, melt the Earth Balance, add flour and cook on low for 3-4 minutes, stirring constantly, making a roux (be careful not to let the roux brown).
- Add the soy milk all at once and whisk constantly over low heat until the mixture becomes very thick (like creamy peanut butter), add to the broth/broccoli mixture and whisk well.
- Season to taste with salt and pepper (it does become saltier the next day so be frugal with the salt).
- If you prefer a thinner soup, reduce flour by 1-2 tablespoons when making the roux. Enjoy!
Recipe Courtesy of Laura Knapp