What do you need for this vegan recipe:
2 cups broccoli florets
1/2 cup (1 stick) margarine
1/4 cup celery, diced
1/4 cup onion, diced
1 bay leaf
1/2 cup all-purpose flour
1 to 2 tsp. instant faux-chicken broth powder (try Osem or Telma brands, available in the Kosher section of your supermarket)
Freshly ground black pepper, to taste
4 cups liquid nondairy creamer or soy milk
Preparation:
2. In the same pot, melt the margarine over medium heat, then add the celery, onion, and bay leaf and cook until tender, about 5 minutes.
3. Stir in the flour, broth powder, and pepper until blended.
4. Add the nondairy creamer or soy milk. Cook and stir until thickened and bubbly, about 5 minutes.
5. Cool soup slightly, remove the bay leaf, then place the broccoli and the soup mixture in a blender. Cover and blend until smooth. Return the soup to the saucepan and heat through.
6.Enjoy!
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