broccoli soup

super fast, easy, and delicious!!

I had this at home over Christmas break, my Mom made it from a Suzanne Summer's 'get skinny' cookbook (although if getting skinny is a priority try the oil instead of the butter or skip it altogether and ditch the sour cream!) Because it is a broth based soup it is very lite, but this also means you should choose a broth you like the taste of because it can have a drastic effect on the soup's flavor (for me this means avoiding vacuum packed pre-made broth). If you prefer creamy soup - or just want to add some extra protein - puree a package of organic silken tofu into the soup. This will add a creamy texture and flavor (and no Ben it wont taste like tofu after its pureed with all the other flavors).

prep/cook time: 30 mins or less
feeds 2 hungry people (this recipe was supposed to feed 4 - 6 people....we added 2 extra cups of broth and it still only fed 3! ...maybe this is how Suzanne got skinny haha)


Ingredients:
-2 tbs earth balance (or olive oil)
-1-2 heads of broccoli (depending on the desired texture/thickness you want)
-4 cups veggie broth (my favorite is the 'no-chicken broth' powder often sold in bulk at natural foods stores but any broth cubes or pre-made broth will due)
-pepper to taste (salt from broth cubes should be sufficient but add more if desired)

Garnish:
-dollop vegan gourmet sour cream (a little healthier and a much tastier brand than toffuti!!)
-chopped chives
-siracha (if you want it spicy)

Directions:
1. stir fry broccoli in earth balance about 7 mins
2. add stock simmer for 20 mins
3. puree with blending stick, blender, or cuisinart
4. serve with garnish!

PS I didnt remember to photograph this so this is a random broccoli soup recipe from google images but hey they pretty much all look the same!