Cream of Broccoli (or anything) Soup
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
Wondra or Flour (for thickening)
salt and pepper to taste
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)