ABOUT THE RECIPE:
This delicate, tummy-warming soup makes a lovely light lunch or an ideal starter course for a formal soirée.
Makes 4 servings
INGREDIENTS:
6 cups broccoli florets
1 clove garlic, chopped
1 cup cold dairy-free milk, plus more as needed
1 teaspoon tamari, to taste
1 teaspoon all-purpose seasoning
1⁄4 teaspoon sea salt
Pinch of cayenne pepper
Freshly ground black pepper, to taste (optional)
INSTRUCTIONS:
Fit a steamer basket into a medium sauce pan with a tight-fitting lid. Add 2 inches of cold water, then add the broccoli. Cover and bring to a boil. Steam the broccoli until crisp-tender, about 7 to 8 minutes.
Put the steamed broccoli, garlic, 1 cup dairy-free milk, tamari, all-purpose seasoning, salt, and cayenne pepper in a blender and process on low until smooth, making sure to leave air space at top of blender to allow steam to escape. If the soup is too thick, add more dairy-free milk, 1/4 cup at a time, to achieve the desired consistency, pulsing or blending briefly after each addition.
Put the soup in a medium soup pot and cook over medium-low heat, until heated through, stirring often. If soup is too thick, add more dairy-free milk. Season with optional black pepper, to taste, if desired.
Serve in deep soup bowls with whole-grain crackers or crusty bread on the side.
Ingredients
Directions
ABOUT THE RECIPE:
This delicate, tummy-warming soup makes a lovely light lunch or an ideal starter course for a formal soirée.
Makes 4 servings
INGREDIENTS:
6 cups broccoli florets
1 clove garlic, chopped
1 cup cold dairy-free milk, plus more as needed
1 teaspoon tamari, to taste
1 teaspoon all-purpose seasoning
1⁄4 teaspoon sea salt
Pinch of cayenne pepper
Freshly ground black pepper, to taste (optional)
INSTRUCTIONS:
Fit a steamer basket into a medium sauce pan with a tight-fitting lid. Add 2 inches of cold water, then add the broccoli. Cover and bring to a boil. Steam the broccoli until crisp-tender, about 7 to 8 minutes.
Put the steamed broccoli, garlic, 1 cup dairy-free milk, tamari, all-purpose seasoning, salt, and cayenne pepper in a blender and process on low until smooth, making sure to leave air space at top of blender to allow steam to escape. If the soup is too thick, add more dairy-free milk, 1/4 cup at a time, to achieve the desired consistency, pulsing or blending briefly after each addition.
Put the soup in a medium soup pot and cook over medium-low heat, until heated through, stirring often. If soup is too thick, add more dairy-free milk. Season with optional black pepper, to taste, if desired.
Serve in deep soup bowls with whole-grain crackers or crusty bread on the side.
