I’m not even gonna give you the original recipe because I did it so differently. For one thing, I made it a CrockPot meal. And none of this peeling the broccoli business.
Best guess: serves about 6. I have kids… Mine loved this, by the way.
Place broccoli & herbs into stock and bring to a boil. Reduce heat & simmer until tender enough to put into blender. This step was totally a CrockPot step for me.
- 6 – 8 cups of broccoli. I snuck some carrots and cauliflower into mine. And frozen from Sam’s is fine. 6 cups if you want thinner soup and more if you like thicker, chunkier sustenance.
- 4 cups unsalted vegetable stock
- 1/2 cup loose chopped parsley
- 1/2 tsp powdered or crushed dried rosemary
- 1 tsp dried powdered or crushed dried thyme
- I also added some fresh basil leaves from my window box.
Peel and crush garlic cloves, dice onion. Sauté on medium heat in oil for 10 minutes then add to broccoli mixture.
- 2 tsp olive oil (or whatever you prefer to sauté with, I believe I used safflower)
- 1 – 2 cloves garlic, crushed
- 1/4 cup diced yellow onion
Place broccoli and all that other jazz into the blender
(in portions so as not to overburden your appliances).
Pour back into CrockPot.
Heat the olive oil in a pan. Add the flour and cook on low for ten minutes. Stir in rice milk or almond milk with a whisk, bring to a boil then simmer till thickened, stirring constantly with the whisk otherwise your sauce will be lumpy.
- 2 Tbsp flour ( I doubled the flour [4 Tbsp] since I was using home milled wheat flour)
- 2 cups unsweetened rice milk or unsweetened plain almond milk
- Salt & pepper to taste.
- Whatever other herbs and/or spices you feel like adding.