Cream of Broccoli Soup - Vegan!

Tonight was a quick fix (macaroni and sauce) and I didn't get a chance to take a picture, so I'm posting the Broccoli Soup Recipe. This is adapted from the Choices cookbook by Cheryl Thomas Peters, R.D.

2 C water
1-2 stalks broccoli or 1.5 lbs frozen broccoli
(she puts 1 stalk celery, however I did not)
1 medium onion, chopped
2 T olive oil
2 T flour
2.5 C water
2 T McKay's Chicken-Style seasoning
2 tsp garlic salt
1 C soymilk

In 3 qt saucepan boil broccoli and onion (and celery) in first 2 C water. Cover and cook 10 minutes or until tender. Using Blender or food processor, blend to uniform consistency.

Heat oil in 3 qt saucepan over low heat. Stir in flour and cook, stirring constantly until mixture is smooth and bubbly. Remove from heat. Stir in 2.5 C water and heat to boiling again. Stir constantly. Boil and stir 1 minute. Add broccoli, McKay's Chicken-Style seasoning, and garlic salt. You may also add up to 2 C of small broccoli florets at this point and boil until tender. Then add soymilk and heat thoroughly. Serves 8 (in my house, 3).