I am not one who likes just cooked broccoli by itself. I usually eat it raw in salads, in stir-fry, or an omelet . But this soup was a good lunch on a cool day.-Mike
Serve 5
3 cups (720 g) organic broccoli, stems as well, lightly chopped
1 1/2 cup (360 ml) organic chicken or vegetable broth
1 Tbs. (15 ml) each: flour and olive oil
1 chopped onion
3 cups (720 ml) organic milk (almond milk-dairy free)
1/4 tsp. (60 ml) or more: paprika and black pepper
Greek or plain organic yogurt (almond yogurt-fair free)
optional: 1/4 tsp. (60 ml) celery seed and pinch of cayenne pepper
1. Bring broccoli and broth to a boil in a large saucepan.
2. Reduce heat, cover, and simmer about 10 minutes.
3. Cool slightly.
4. Blender in a food processor, with or without small pieces of broccoli.
5. In the same saucepan, sauté onions in the oil about 4 minutes.
6. Add the flour and cook, stir constantly. Add more flour if you want it thicker.
7. Add the broccoli purée, paprika, black pepper (celery seed and cayenne pepper).
8. Serve with a spoonful of yogurt on top.
