Cream of Broccoli Soup

I have a bag of broccoli in the fridge, soymilk, some sweet white wine, and an onion. What should I do? Well, besides have a glass of wine.

Cream of Broccoli Soup, of course!

 

This is what the soup looks like unblended in my really cute donabe / clay pot

This kind of soup is neither light nor heavy. The heaviest thing about it is the soymilk, really, and I tried to lighten that with using half soymilk and half veggie broth.

Cream of Broccoli Soup
(serves 2)

2 tsp earth balance
2 1/2 cup broccoli
½ red onion
1 tsp tsp Garlic powder
1/4 - 1/2 tsp Celery salt (to taste)
1 cup soymilk
1 cup veggie broth
¼ cup chilled white wine
1 1/2 tbsp cornstarch


INSTRUCTIONS:

Heat earth balance on low-med heat. Sautee chopped onion until it starts to become transluscent. Add broccoli & spices (garlic powder & celery salt). Combine well.

Add the soymilk/broth combo; mix well & add the lid. Heat on low till it starts to simmer. Simmer for about 5 minutes till the broccoli is tender. After broccoli is tender, remove the lid.

Blend thoroughly in a good blender. Return blended soup to the pot, on medium heat, until it starts to simmer again. This should be pretty quick, since it's still hot.

Whisk together cornstarch & wine. Add to the simmering pot & allow it to thicken (should take about 1 minute). As soon as it’s thickened, turn off the heat.

Serve hot, over rice or pasta.

Notes: Adding fresh garlic & celery is always better, but these were what I had on hand at the time. If adding fresh, replace powders with 2 clove(s) garlic, and 1 stick of celery. Sautee minced garlic with onion, and add diced celery before adding broccoli.

Cheesy Broccoli Soup: At the very end, after you've thickened the soup, add about 1/3 cup Nutritional Yeast flakes. You can, of course, add any regular vegan cheese alternative instead of nutritional yeast, but the yeast is healthy and cheese alternatives are, well, not healthy in the slightest.