Broccoli Cream Soup

Broccoli is one the best superfoods we have! What better way than in a soup?

1-2 tbsp olive oil
1 medium onion, chopped (about 1 ½ – 2 cups)
1 bay leaf
½ tsp sea salt
4 cups chopped broccoli (florets and stalks)
1 small zucchini, diced (about 1 cup)
1 ½ cups of vegetable stock or filtered water
2 cups organic soy milk (unsweetened preferred)
½ tsp thyme
¼ tsp allspice
Freshly ground black pepper to taste
1 cup of broccoli florets, thinly sliced and lightly steamed (for garnish)

Don’t waste the broccoli stalks, chop off the dry end, peel off the tougher skin and then use the tender part inside. It’s just as good as broccoli tops!

Heat the oil in a soup pot on medium. Add the onion, bay leaf and salt. Sauté for 8 – 10 minutes or until onions are translucent. Add 4 cups of broccoli, zucchini and stock (or water), stir and cook for another 10 minutes or until broccoli is very tender (it may not seem like there’s enough liquid, but it will be when soy milk is added).

Remove from heat. Remove bay leaf and purée soup with a hand blender (be careful of hot liquid) while slowly adding soymilk (or use blender or food processor and return to pot). Add additional soy milk if a thinner soup is desired.

Whisk in remaining ingredients, adding an extra ½ tsp salt if desired. Heat gently, being careful not to boil (which may cause milk to curdle).

Serve hot, garnish with steamed broccoli florets. Makes about 4 servings