Tofu-N-Sprouts
08-14-05, 08:00 PM
Suitable for: vegans/vegetarians
Created by: Me
Catagory: Soups
Someone just asked me for this recipe, so I thought I'd post it. It is SOOO easy, my 11-year-old makes this all the time in the winter with a packae of chopped, frozen broccoli.
Ingredients:
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3 medium Broccoli stalks (peel tough parts of stem, coarsly chop) and florets (about 6 cups)
1 yellow onion (or leek) chopped
3 cups vegetable or veg-"chicken" stock
3 Tablespoons olive oil
3 Tablespoons flour
1 cup soy or rice milk
1 cup Silk Creamer (plain, not flavored)
Fresh ground pepper
salt to taste
Putting it together:
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Chop broccoli into small pieces.
Place broccoli and onion into stock and bring to a boil. Reduce heat and simmer until just barely tender.
With a slotted spoon, remove one cup of broccoli florets. Set aside.
Place remaining broccoli and onions and liquid in blender or use immersion blender. Puree until smooth. Set aside.
Cream soup base: Heat the olive oil in the soup pan. Add the flour and cook on low for ten minutes stirring with wire whisk. Stir in Silk creamer and milk with a whisk, bring to a boil then lower heat and simmer till thickened, stirring constantly with the whisk.
Stir in broccoli puree and florets. Adjust salt if needed, and grate pepper in to taste.
Heat gently (don't boil). Serve immediately.
Created by: Me
Catagory: Soups
Someone just asked me for this recipe, so I thought I'd post it. It is SOOO easy, my 11-year-old makes this all the time in the winter with a packae of chopped, frozen broccoli.
Ingredients:
--------------------------------------
3 medium Broccoli stalks (peel tough parts of stem, coarsly chop) and florets (about 6 cups)
1 yellow onion (or leek) chopped
3 cups vegetable or veg-"chicken" stock
3 Tablespoons olive oil
3 Tablespoons flour
1 cup soy or rice milk
1 cup Silk Creamer (plain, not flavored)
Fresh ground pepper
salt to taste
Putting it together:
------------------------------------------
Chop broccoli into small pieces.
Place broccoli and onion into stock and bring to a boil. Reduce heat and simmer until just barely tender.
With a slotted spoon, remove one cup of broccoli florets. Set aside.
Place remaining broccoli and onions and liquid in blender or use immersion blender. Puree until smooth. Set aside.
Cream soup base: Heat the olive oil in the soup pan. Add the flour and cook on low for ten minutes stirring with wire whisk. Stir in Silk creamer and milk with a whisk, bring to a boil then lower heat and simmer till thickened, stirring constantly with the whisk.
Stir in broccoli puree and florets. Adjust salt if needed, and grate pepper in to taste.
Heat gently (don't boil). Serve immediately.