Quick and Easy Vegetarian Soup Recipe
Ingredients:
* 3 medium Broccoli stalks, peeled, and florets (about 6 cups)
* 3 cups vegetable soup stock (recipe below)
* One half cup chopped parsley
* Up to 1 teaspoon salt
* One half teaspoon crushed dried rosemary
* 1 teaspoon dried thyme
* 3 Tablespoons olive oil
* 3 Tablespoons flour
* 2 cups plain rice milk fortified with Vitamin B12, Calcium and Vitamin D
* Fresh ground pepper
Putting it together:
1. Peel broccoli stems. Chop stems and florets into small pieces.
2. Place broccoli into stock and bring to a boil. Reduce heat and simmer until tender.
3. With a slotted spoon, remove one cup of broccoli florets. Set aside.
4. Place remaining broccoli, liquid, parsley, thyme, rosemary, and salt in blender or put solids through a foodmill, or mash and strain. Puree until smooth. Set aside.
5. White sauce: Heat the olive oil in the soup pan. Add the flour and cook on low for ten minutes. Stir in rice milk with a whisk, bring to a boil then simmer till thickened, stirring constantly with the whisk. This is important - otherwise your sauce will be lumpy. If that happens, blend it or put it through a seive.
6. Stir in broccoli puree and florets. Adjust salt if needed, and grate pepper in to taste.
7. Heat gently (don’t boil). Serve immediately.
Vegetarian Soup Stock:
* Note - This can be made a day ahead.
* 6 - 8 c. water
* 2 - 3 slices peeled fresh ginger
* 1 or two bay leaves
* 1 - 2 carrots, cut in chunks
* 2 - 3 stalks celery
* 1 handful of parsley
* Bring to a boil. Simmer covered for 30 min. - 1 hr
* Drain off the broth, and freeze what you don’t use for another day’s soup