Cream of Broccoli Soup

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Cream soups are so inviting, especially when you have some delicious croutons or crackers to add to them.  This soup is one of my 10-minute meals (it probably takes more like 15 minutes).  Another yummy option is to trade out the broccoli for asparagus.  I’m guessing it probably takes about three cups.  If it gets too thick, you can always add a little water and seasonings accordingly.

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Cream of Broccoli Soup

Servings – 4, 1-cup each
Prep Time  – 15 minutes
Cook Time – 5 minutes

Ingredients:

For Kettle:

2 med. stalks broccoli, not much of the stem

1/2 medium onion, sliced

1 stick celery, cut in pieces

1 cup hot water

 

For Blender:

1 cup water

1/2 cup raw cashews or slivered almonds

1 tbsp McKay’s Vegan Chicken Seas. to make your own Chick-Like Seasoning

1/4 tsp salt or to taste

1/8 tsp dried dill

1/8 tsp marjoram

1/2 cup hot water as needed


Instructions:
  1. Cut vegetables into chunks and cook in covered kettle (approximately 5 minutes once boiling). While this is cooking, you can blend up the sauce.
  2. Combine blender ingredients and whiz until smooth and creamy. If you do not have a powerful blender, just blend longer, until there is no grittiness to it.
  3. When vegetables are ready, add them to the ingredients in the blender being careful not to burn yourself. Release the lid vent so the lid won’t come off!! Blend until smooth or to your individual taste.
  4. Add additional water depending on the thickness of the soup and your personal taste. Check also for correct amount of salt. Blend briefly and serve immediately.

Notes: