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
- In a soup pot, saute the onion and celery until translucent.
- Add the garlic and saute for 1 minute.
- Add the oil and flour and saute for 1 more minute.
- Slowly add the soy milk and vegetable stock, whisking continuously. Add enough stock to reach the desired thickness.
- Add the potatoes, bring to a boil, reduce the heat, and simmer.
- Add the broccoli and cauliflower florets, rosemary, sage, and salt and pepper to taste.
- Cook until the florets are tender.
- 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)