Vegan Cream of Broccoli Soup

While I don't follow a vegan diet, I often look at vegan recipes or purchase vegan prepared foods because they are sure to be made without milk. The original recipe on which this soup is based calls for fewer vegetables, but also adds cheddar cheese at the end. I think this one is great all on its own, though if you aren't vegan or allergic to milk, a little cheddar on top could be yummy, too.

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1 T oil
1 medium onion, coarsely chopped (approx. 1 c)
1 stalk celery, coarsely chopped (approx. ½ c)
1 clove garlic, crushed (or 1 t minced)
3 T flour
¼ t each salt and pepper, or to taste
dash of nutmeg
1¾ c vegetable broth
3 c steamed broccoli florets, divided
1 c soymilk

1. Sauté onion, celery, and garlic in oil over medium high heat until soft. Add flour and spices.
2. Cook, stirring constantly, until flour begins to brown. Add vegetable broth and 1 c broccoli.
3. Reduce heat to medium and simmer until quite thick, stirring occasionally.
4. Remove from heat and blend until smooth, adding a bit of the soymilk if it’s too thick to blend.
5. Return to pan and add remaining florets and soymilk.
6. Heat through and serve.

Nutrition Facts Serving Size 2/3 c (303 g) Serving per Recipe 4
Amount per Serving Calories 121 Calories from Fat 43
	% DV
Total Fat 5g Saturated Fat 0.5g Monounsaturated Fat 2.5g Polyunsaturated Fat 1g Cholesterol 0mg Sodium 226mg Total Carbohydrates 14.5g Dietary Fiber 5.5g Sugars 4g Protein 7.5g	7% 3% 0% 9% 5% 22%