 |
 | |
|
The "news and views" discussed here are those of the participating users, and do not necessarily represent or have the endorsement of the San Francisco Vegetarian Society.
|
| |  |
|
|
|
> SFVS on Facebook <
be kind to animals, don't eat them
|
Friday, July 24, 2009
|
|
|
|
|
Meatout Mondays wrote: Meatout Mondays
Creamy Broccoli Soup
Winter is the perfect time to enjoy hearty soups and stews. This simple soup
is adapted from a recipe of vegan cookbook author, Nava Atlas (see book
section below). The vegetables, beans and soymilk team up for a satisfying dish
that’s loaded with vitamins, minerals, and micronutrients. It’s also a great
source of cholesterol-free protein and fiber. If you're feeling adventurous,
use this as a basic recipe and enhance its flavor with carrots or your
favorite veggies.
Ingredients:
1 ½ Tbs. vegetable oil
1 onion, coarsely chopped
2-3 broccoli crowns, coarsely chopped
1 vegetable bouillon cube (1 Tbs. powder)
1 15-oz. can white northern beans*, drained & rinsed
Soy or rice milk, as needed (about 2 cups)
1/2 tsp. dried dill
salt & pepper (to taste)
*Also works well with cannellini beans or 1 14-oz tub soft tofu.
Directions:
Heat oil in large pot and add onion; sauté over medium heat until golden,
about 5 minutes.
Add broccoli, bouillon cube, and 2 cups water; cover and simmer until
broccoli is tender but not overcooked, about 8-10 minutes.
Transfer mixture in saucepan to food processor and add beans (Note: be very
careful because heat from mixture will build up in the food processor; be
sure to hold the top on securely with two hands); puree until smooth, then
transfer back to saucepan.
Add enough soy or rice milk to give the soup a medium-thick consistency; stir
in dill and season with salt and pepper.
Cook over very low heat for 5 minutes, then serve.
Find this and other great recipes at www.VegKitchen.com!Labels: recipes |
posted by JC on:
7/24/2009 10:11:00 PM
|
 
|
|
|
|
|
|
|
|
The latest postings on our Facebook page
