Non-Dairy Vegan Broccoli Soup
SAUCE PAN INGREDIENTS:
(read instructions below)
1 tblsp oil (olive or coconut)
1 onion, minced
1 tblsp finely shredded, fresh ginger
1/2 cup of dry white wine (optional)
1/2 tsp thyme
1 tblsp potato starch (non-GMO)
1 tblsp gluten free flour (I use ground oats or ground pumpkin seed)
2 cups of vegetable stock
2 cups of broccoli florets
1 small carrot
1 stalk celery
2 cups of fresh organic spinach leaves
-In a medium sauce pan warm coconut (or olive) oil, add minced onion and finely shredded fresh ginger.
-Stir in dry white wine (optional), dried organic thyme, potato starch, and gluten free flour of your choice.
-Add vegetable stock
-Steam separately the carrot, broccoli, and celery until soft (cool and set aside - KEEP veggie water).
-Let liquid mix in pan cool to slightly warm (don't want hot liquid in the blender).
-Pour steamed veggies into the blender and add 1/2 of the liquid, process as chopped--stop the blender and add remaining liquid - process as pureed.
NOTE - if soup is too thick, add small quantity of water from the steamed veggies, blend until you are satisfied with the consistency.
Pour desired amount into microwave wave container, heat, and serve.