Cream of Broccoli Soup

Serves 4

400g/14oz Broccoli, cut into florets
1 Onion, cut into 8
1 Garlic Clove, halved
300ml/10fl.oz. Vegetable Stock
25g/1oz Plain Flour
450ml/15fl.oz. Soy Milk
1 Tbsp Soy Sauce
2 teasp Freshly chopped Basil
Salt and pepper to taste

Reserve a large handful of the broccoli florets and place the remainder in
a large saucepan together with the onion, garlic and stock. Bring to a
boil, then reduce the heat a little and cook for 15 minutes or until the
vegetables are tender.
Allow to cool a little then transfer to a food processor together with the
flour. Process until smooth. Return the soup to the saucepan, add the
remaining ingredients and the reserved florets and cook over medium heat
for 8-10 minutes. Adjust the seasoning and serve immediately as a starter.

Jenn B aka Mom2Sam and Tiny


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