Creamed Broccoli Soup
- 3 tablespoons margarine
- 1 onion, chopped
- 4 large carrots, chopped
- 3 garlic cloves, chopped
- 4 cups water
- 4 tablespoons chicken bouillon powder
- 1 lb fresh broccoli florets
- 2 cups soymilk
- 3 tablespoons all-purpose flour
- 14 cup ice water
- 1 tablespoon soy sauce
- 12 teaspoon ground black pepper
- 1 dash chili pepper
- Melt margrin in a saucepan over medium heat; add chopped onions, carrots, and garlic, and cook for 5 minutes, stirring occasionally until softened.
- In a medium-sized cooking pot, add 4 cups water and chicken bouillon granules and bring to boil.
- Add precooked onion mixture to soup pot.
- Add broccoli florets, reserving a few pieces to be added near the end of cooking time.
- Reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender.
- In a blender or food processor, puree soup in batches and return to pot.
- Stir in soy milk and remaining broccoli florets.
- In a cup, mix flour with 1/4 cup cold water to form a thin liquid.
- Bring soup to boil; add flour mixture slowly, stirring constantly to thicken soup as desired.
- Add soy sauce, black pepper, chili pepper and stir well.
- Garnish with parsley or carrot curls.
- Serve soup hot or cold.
margarine, onion, carrots, garlic, water, chicken bouillon powder, fresh broccoli florets, soymilk, allpurpose, water, soy sauce, ground black pepper, chili pepper
Taken from www.food.com/recipe/creamed-broccoli-soup-341857 (may not work)