Ingredients
3
medium Broccoli stalks, peeled, and florets (about 6 cups)
3
cups vegetable soup stock (recipe below)
One half cup chopped parsley
One half tsp crushed dried rosemary
2
cups plain rice milk fortified with Vitamin B12, Calcium and Vitamin D
Directions
3.
2 - 3 slices peeled fresh ginger
5.
1 - 2 carrots, cut in chunks
8.
Bring to a boil. Simmer covered for 30 min. - 1 hr
10.
Peel broccoli stems. Chop stems and florets into small pieces.
11.
Place broccoli into stock and bring to a boil. Reduce heat and simmer until tender.
12.
With a slotted spoon, remove one cup of broccoli florets. Set aside.
13.
Place remaining broccoli, liquid, parsley, thyme, rosemary, and salt in blender or put solids through a foodmill, or mash and strain. Puree until smooth. Set aside.
14.
White sauce: Heat the olive oil in the soup pan. Add the flour and cook on low for ten minutes. Stir in rice milk with a whisk, bring to a boil then simmer till thickened, stirring constantly with the whisk. This is important - otherwise your sauce will be lumpy. If that happens, blend it or put it through a seive.
15.
Stir in broccoli puree and florets. Adjust salt if needed, and grate pepper in to taste.
16.
Heat gently (don't boil). Serve immediately.
