Vegan Broccoli and Cauliflower Bisque

From Gianna's Grille restaurant in Philly. Haven't tried it yet - it's for nutritional info and safekeeping.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  medium onion, chopped
• 3  stalks celery, chopped
• 3  garlic cloves, chopped
• 8  teaspoons  soy oil
• 8  teaspoons unbleached flour
• 1⁄2 gallon soymilk
• 3  cups  vegetable stock
• 4  large yukon gold potatoes, diced
• 1  head broccoli floret
• 1  head cauliflower floret
• 1  tablespoon rosemary
• 1  teaspoon sage
•  salt and pepper, to taste

Directions

1. In a soup pot, sauté the onion and celery until translucent.
2. Add the garlic and sauté for 1 minute.
3. Add the oil and flour and sauté for 1 more minute.
4. Slowly add the soy milk and vegetable stock, whisking continuously. Add enough stock to reach the desired thickness.
5. Add the potatoes, bring to a boil, reduce the heat, and simmer.
6. Add the broccoli and cauliflower florets, rosemary, sage, and salt and pepper to taste.
7. Cook until the florets are tender.
8. Garnish with the parsley and serve.