Cream of Broccoli Soup

Cream soups are so inviting, especially when you have some delicious croutons or crackers to add to them.  I consider this soup one of my 10-minute meals (it probably takes more like 15 minutes).  One of our favorite options is to trade out the broccoli for asparagus–yum!  I’m guessing it probably takes about three cups.  (This is soup after all; if it gets too thick, you can always add a little hot water!)

Cream of Broccoli Soup

Print Recipe

Servings	Prep Time
4	15 minutes

Cook Time

5 minutes

Servings Prep Time 4 15 minutes

Cook Time 5 minutes

Cream of Broccoli Soup Print Recipe Servings Prep Time 4 15 minutes Cook Time 5 minutes Servings Prep Time 4 15 minutes Cook Time 5 minutes

Ingredients

To Cook:

• 2 med. stalks broccoli, not much of the stem
• 1/2 medium onion, sliced
• 1 stick celery, cut in pieces
• 1 cup hot water

To Blend:

• 1 cup water
• 1/2 cup raw cashews or slivered almonds
• 1 tbsp McKay's Vegan Chicken Seas. to make your own, see Misc.
• 1/4 teas salt or to taste
• 1/8 teas dried dill
• 1/8 teas marjoram

Additional water if needed:

• 1/2 cup hot water as needed

Instructions

To Cook:

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.

To Blend:

1. Combine this group of ingredients in the blender and whiz until smooth and creamy. If you do not have a powerful blender, just blend longer, until there is no grittiness to it.
2. 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.
3. Add additional water depending on the thickness of the soup and how you like it best. Check also for correct amount of salt. Blend briefly and serve immediately.