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Pureed Vegetable Soup with Broccoli Florets
The 15-Minute Vegetarian Gourmet, Paulette Mitchell, with minor changes by Eve
A hearty, quick, and easy soup to warm you on a winter night.
2 potatoes, diced (about 2 cups)
2 medium celery stalks, chopped
2 medium carrots, chopped
1 small onion, chopped (1/4 cup)
1 clove garlic, minced
470 ml2 cups vegetable stock
1 ml1/4 tsp. black pepper
2 ml1/2 tsp. thyme leaves
dash of nutmeg
710 ml3 cups broccoli florets
240 ml1 cup soy milk or rice milk
15 ml1 T. soy sauce
Optional garnishes: fresh parsley, paprika, minced chives, sliced almonds, or finely diced sweet red peppers
In a 3& 1/2 quart saucepan, place potatoes, celery, carrots, onion, garlic, stock, and seasonings. Bring to a boil, cover, lower heat, and simmer until vegetables are very tender, about 10 minutes. (The potatoes must be fully cooked to thicken the soup properly.)
While the soup is simmering, steam the broccoli florets.
When the simmered vegetables are tender, transfer with broth to a food processor and process until smooth or do this with an immersion blender right in the pan.
Return pureed mixture to the soup pot. Stir in broccoli florets, soy milk, and soy sauce. Serve when hot. Top with your choice of garnish.