Creamed Broccoli Soup
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 3 tablespoons margarine
- 1 onion, chopped
- 4 large carrots, chopped
- 3 garlic cloves, chopped
- 4 cups water
- 4 tablespoons chicken bouillon powder
- 1 lb fresh broccoli florets
- 2 cups soymilk
- 3 tablespoons all-purpose flour
- 1⁄4 cup ice water
- 1 tablespoon soy sauce
- 1⁄2 teaspoon ground black pepper
- 1 dash chili pepper
directions
- Melt margrin in a saucepan over medium heat; add chopped onions, carrots, and garlic, and cook for 5 minutes, stirring occasionally until softened.
- In a medium-sized cooking pot, add 4 cups water and chicken bouillon granules and bring to boil. Add precooked onion mixture to soup pot. Add broccoli florets, reserving a few pieces to be added near the end of cooking time. Reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender.
- In a blender or food processor, puree soup in batches and return to pot. Stir in soy milk and remaining broccoli florets.
- In a cup, mix flour with 1/4 cup cold water to form a thin liquid.
- Bring soup to boil; add flour mixture slowly, stirring constantly to thicken soup as desired. Add soy sauce, black pepper, chili pepper and stir well.
- Garnish with parsley or carrot curls. Serve soup hot or cold.
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RECIPE SUBMITTED BY
<p>I was born in Southern Arizona with a taste for spice. Keeping kosher in Arizona was a challenge, so I had to eat at home a lot which meant I needed to experiment to have a variety of food available. I moved to Israel and my pallet has grown and cooking has blossomed. <br /> <br />I cook for the fun of it and rarely use a recipe as more than a base. I love to experiment and try new techniques and ideas.</p>