Cream of Broccoli Soup 4
Categories: Milk, Potato, Garlic, Broccoli, Vegan, Cream of, Soups
2 small Leeks, washed & sliced
2 cloves Garlic, minced
1/3 cup of water
4 medium d Red potatoes, peeled and chopped
3 cups of water
2 medium Stalks broccoli, one chopped & one cut into small florets
2 cups of Cashew milk
1/2 teaspoon of dried thyme
1 Bay leaf
Freshly ground pepper to taste |
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Saute the leek and garlic in the 1/3 cup water for 5 minutes. Add the remaining ingredients except the broccoli florets. Cover and cook over medium heat for 40 minutes, or until the potatoes are tender. Remove the bay leaf. Blend the mixture, in batches, in a blender or food processor until smooth and creamy. Return to the pan and keep warm. Meanwhile, place the broccoli florets in another saucepan with water to cover. Cover and cook over medium heat for 5 minutes. Drain. Add to the soup mixture. Season with freshly ground pepper to taste. Variation: You may substitute cauliflower for broccoli in this recipe with delicious results! From "The New McDougall Cookbook" Converted by MMCONV vers. 1.40 --- From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip |
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