Thursday, April 21, 2011

Creamy Broccoli Soup with Dill and Mustard

This soup is a great source of vitamin C and fiber! The recipe calls for dill seed but all I had on had was dill weed so I used a generous amount.  I used almond milk instead of soy milk and grainy Dijon mustard.  I added a serving spoon of soy cream cheese but it isn't necessary, the arrowroot will make the soup creamy.

Creamy broccoli Soup with Dill and Mustard (The Complete Vegan Cookbook)

1      lb. fresh broccoli
2      tablespoons olive oil
4      cloves garlic, minced
1/4   teaspoon dill seed
2      cups vegetable stock
1      teaspoon dried dill weed
1      bay leaf
1/4   teaspoon salt
3      cups plain soy milk (I used Almond Milk)
        soy cream cheese (I added)
2      tablespoons arrowroot powder
2      tablespoons Dijon mustard
        black pepper
      red pepper flakes  (I added)

Trim off and discard the tough stem ends of the broccoli. Peel the remaining stalks if they are particularly thick-skinned. Coarsely chop the stalks and flower heads. Set aside. Heat the oil over medium heat. Add the garlic and dill seed and saute' for a minute or two, then add the broccoli, vegetable stock, dill weed, bay leaf and salt. Simmer over high heat, reduce the heat to medium, cover, and cook until the broccoli is very tender, about 10 minutes. Remove the bay, add soy cream cheese (if using) and transfer to a blender.  Puree in several batches. Return the soup to the pot over medium-low heat. Add the soy milk, stirring to combine.
Put 3 tablespoons of cold water in a small jar with tight fitting lid.  Add the arrowroot powder and shake to dissolve.  Stir this into the soup, along with the mustard and pepper. Heat until the soup is barely bubbling, then serve.

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