Broccoli Almond-Vegan Cream Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Rich-tasting but wondrously low in calories, and soooooo good for you! For the almond milk, I use the Almond Breeze brand, and the butter substitute is Smart Balance. Ingredients:
2 cups broccoli florets |
1/2 cup onion, chopped coarsely |
1/2 cup celery, chopped coarsely |
1 garlic clove |
1 tablespoon butter substitute |
2 tablespoons flour |
3 cups almond milk |
1 tablespoon sherry wine (optional) |
1/2 teaspoon nutmeg, freshly grated |
salt, pepper to taste |
toasted almond, slivered, for garnish |
Directions:
1. Put all vegetables in food processor or mini-chopper and mince finely.
2. Heat butter substitute in 2-quart saucepan, saute' vegetables until just cooked to crisp-tender, about 5 minutes.
3. Add flour and stir well, then slowly add almond milk, stirring well, and cook until slightly thickened, about 5 minutes. Add seasonings and sherry, cook 5 minutes more. Sprinkle with almonds when serving.
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