Vegan recipe #5: Broccoli Potato Soup

[Guest guest]

Broccoli Potato Soup

For broccoli cheddarsoup, add 1 cup grated nonfat cheddar-style soy

cheese after pureeing the soup. To jazz it uo a bit, add a roasted red

pepper to the soup while it's cooking.

 

1 head broccoli (about 1 pound), rinsed, lightly trimmed and cut into

large chunks

2 medium potatoes, peeled and cut into chunks (about 2 cups)

7 c vegetable stock

1/8 tsp salt

black pepper to taste

 

1. Put all ingredients in soup pot.

2. Place over high heat and bring to a boil. Reduce heat to a simmer

and cook until potatoes are soft, about 25 minutes. Remove from heat

and puree the soup in batches in a blender or food processor, then

return to the pot.

3. Reheat before serving.

Yield: 8 servings (2 quarts)

 

" The Taste for Living Cookbook " by Beth Ginsberg and Mike Milken

 

Notes - I like to cut the red pepper (noted above the recipe) into

very fine dice, and put it after pureeing... or puree it separately

with a tiny bit of salt, and swirl it on top of the soup. I usually

add garlic too. Also, this is where a stick blender comes into its own

- no need to transfer the soup to a blender! :-)