Creamy Broccoli Soup - Dairy Free

[Guest guest]

Creamy Broccoli Soup

 

 

 

This mild, creamy soup is enhanced with just a hint of lemon. Not only

does this soup taste great, but broccoli is a calcium-rich vegetable, and this

soup is loaded with it.

 

 

Serves 6

 

1 1/2 pounds broccoli cut into small florets

1 large yellow onion, coarsely chopped

1 1/4 pound russet potatoes, peeled, cut into 2-inch pieces (about 2 medium)

3 cups vegetable stock

1/2 cup dry white wine

1/4 teaspoon freshly squeezed lemon juice

2 bay leaves

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 cup soy milk or rice milk

1 fresh lemon for garnish - optional

 

To prepare the soup: Combine the broccoli, onion, potatoes, vegetable stock,

wine, lemon juice, bay leaves, salt, and pepper in a large saucepan. Bring the

saucepan to a boil. Cover and decrease the heat to low simmering until all the

vegetables are tender when pierced with a fork, about 25 minutes.

 

To puree the soup: Remove the soup from the heat and discard the bay leaves.

Ladle half of the soup into a blender along with 3/4 cup soy milk, cover and

puree until smooth. Empty the blender into a large bowl. Ladle the remaining

soup into the blender with 3/4 cup soy milk, puree until smooth. When finished

transfer the pureed soup back into the saucepan. Thin the soup if necessary by

adding a little more soy milk until the desired consistency is achieved. Taste

and correct the seasonings. Reheat the soup over low heat stirring occasionally

until hot, taking care not to boil the soup. Ladle into bowls and garnish each

bowl with lemon zest. Serve immediately

 

Jenn B aka Mom2Sam and Tiny

[Guest guest]

Chicken stock is not vegetarian--I assume that you substitute a

vegetable stock.

 

Kathleen

Eureka CA

 

> 1 1/2 pounds broccoli cut into small florets

> 1 large yellow onion, coarsely chopped

> 1 1/4 pound russet potatoes, peeled, cut into 2-inch pieces (about 2

medium)

> 3 cups chicken stock

> 1/2 cup dry white wine

> 1/4 teaspoon freshly squeezed lemon juice

> 2 bay leaves

> 1/2 teaspoon salt

> 1/8 teaspoon freshly ground black pepper

> 1 cup soy milk or rice milk

> 1 fresh lemon for garnish - optional

>

> To prepare the soup: Combine the broccoli, onion, potatoes, chicken

stock, wine, lemon juice, bay leaves, salt, and pepper in a large

saucepan. Bring the saucepan to a boil. Cover and decrease the heat

to low simmering until all the vegetables are tender when pierced with

a fork, about 25 minutes.

>

> To puree the soup: Remove the soup from the heat and discard the bay

leaves. Ladle half of the soup into a blender along with 3/4 cup soy

milk, cover and puree until smooth. Empty the blender into a large

bowl. Ladle the remaining soup into the blender with 3/4 cup soy

milk, puree until smooth. When finished transfer the pureed soup back

into the saucepan. Thin the soup if necessary by adding a little more

soy milk until the desired consistency is achieved. Taste and correct

the seasonings. Reheat the soup over low heat stirring occasionally

until hot, taking care not to boil the soup. Ladle into bowls and

garnish each bowl with lemon zest. Serve immediately