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Cream of Broccoli (or anything) Soup

What you need: 

3 stalks of broccoli (cut into small pieces)
8 cups water
4 Knorr (or other brand) vegetable bouillon cubes
3 cups soy milk
1 container soft tofu
3 stalks celery
1 medium to large onion
oil/margarine/Pam
Wondra or Flour (for thickening)
salt and pepper to taste

What you do: 

Boil broccoli in water in a large pot until done while you sauté the onion and celery in a frying pan.
Once done, add boullion to the large pot. Take sauté and place in a blender with stock from the broccoli. Blend and place in large bowl. Blend the broccoli and water and add to this bowl.
Blend soft tofu with soy milk and add to the large bowl mixture. Return to the large pot and simmer until done.
Salt and pepper to taste.
Other wonderful substitutions for broccoli: For Califower Soup: 1 head of califlower For Mushroom Soup: 3 portabella mushrooms For Asparagas Soup: 2 bunches of asparagas For Tomato Soup: 6-8 large Tomotoes (seeded) For Potato Soup: 8-10 red (new) potatoes
This is a wonderfully rich and flavorful soup that provides ample protein for those vegans, like myself, that *hate* the texture of tofu and find it hard to get protein in their diet. (See also: Fettuccini Alfredo Sauce, and Fruit/Protein Drink recipes)

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
8-10
Recipe Category: 

SO HOW'D IT GO?

This was a good base recipe, although I had to play with it a bit. First I sauteed 2 leeks, 3 celery stalks, 3 garlic cloves, 2 jalapenos & 2 bay leaves in 4 tsp olive oil. Then I added about 5-6 cups steamed summer squash, 2 steamed potatoes, 4 cups broth, 1 cup soy creamer, 1 pack soft silken tofu, and 2 cups water. Pureed it all with an immersion blender. It was a bit too liquidy so I added another potato. That really did the trick. Added chopped fresh chives & thyme + s&p at the end. It was super creamy and delicious! My husband ate it up, and he doesn't even like squash.

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Wow, this came out excellent!  I used fresh kale instead of broccoli.  Hemp milk instead of soy.  Added about a tsp of cayenne too, which really made it delicious!  I use Better than Boullion paste instead of cubes.

So creamy and yummy!  I finally know another recipe to use tofu!

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I made this last night and it is fantastic! Really yummy.
I made this with 3 heads of broccoli and I followed the instructions pretty much to a T, except I used my hand blender and blended it in the pan (& I'm sure tht won't make any difference to the instructions listed).
I also didn't use the soy milk for several reasons:
    1. I didn't realise that I had accidentally bought sweetened vanilla-ish soymilk - somehow I thought that probably wouldn't go with broccoli!!
    2. It was liquidy and creamy enough without it
    3. I had run out of room in my pan!

I think that using the tofu to make it creamy is a brilliant idea - there's no tofu-y taste and it means that there's extra protein in it (I am currently trying to increase my protein intake so this is a bonus for me).
I can see what BP means about it tasting almost like cheesy broccoli soup - I thought it tasted a bit like that too, although my non-veg bf didn't agree (although he still thought it was a great soup!).
Definitely added to my regular soup rotation and I will try it with other types of veggies.

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this is a great basic recipe! i had only half a head of broc so i added a couple carrots and an ear of fresh decobbed corn. the result was really creamy and delish. my roomie thought that it tasted almost like a vegan cheezy broccoli soup even though i didn't add nutritional yeast or cheeze!

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