Vegan Broccoli And Cauliflower Bisque

• 1 medium onion, chopped
• 3 stalks celery, chopped
• 3 garlic cloves, chopped
• 8 teaspoons soy oil
• 8 teaspoons unbleached flour
• 1/2 gallon soymilk
• 3 cups vegetable stock
• 4 large yukon gold potatoes, diced
• 1 head broccoli floret
• 1 head cauliflower floret
• 1 tablespoon rosemary
• 1 teaspoon sage
• salt and pepper, to taste

1. In a soup pot, saute the onion and celery until translucent.
2. Add the garlic and saute for 1 minute.
3. Add the oil and flour and saute for 1 more minute.
4. Slowly add the soy milk and vegetable stock, whisking continuously. Add enough stock to reach the desired thickness.
5. Add the potatoes, bring to a boil, reduce the heat, and simmer.
6. Add the broccoli and cauliflower florets, rosemary, sage, and salt and pepper to taste.
7. Cook until the florets are tender.
8. Garnish with the parsley and serve.

onion, stalks celery, garlic, soy oil, flour, gallon soymilk, vegetable stock, gold potatoes, broccoli floret, cauliflower floret, rosemary, sage, salt

Taken from www.food.com/recipe/vegan-broccoli-and-cauliflower-bisque-159810 (may not work)