Vegan Cream of Broccoli Soup...

This recipe is inspired by Terry Walter's "Clean Start" book, which is superbly glorious and deserves a lot of respect.  I've changed it here a bit, though, and so can you.  But definitely make a trip out to a bookstore to check out all of her books, since you'll be using them all the time (like I do :)  


This recipe is perfect for those convinced that you can't have a creamy texture without cream or butter.  In fact, the oatmeal here actually helps your heart, instead of breaking it, so eat this every day if you wish! Just start out slowly, since the broccoli sometimes promotes gas.   Listen to your body, if you have difficulty digesting cruciferous veggies, and maybe stop at one bowl....  


That said, the cruciferous broccoli is anti-cancer in so many ways, and the onion and garlic are great in boosting immunity, so this actually makes a great replacement for chicken noodle soup during the cold/flu season.  The almond milk (you can make your own) adds some added protein, too...you really can't go wrong.  

1 teaspoon olive oil plus 1 tablespoon water

1 onion, diced

2 garlic cloves, diced

dash celtic sea salt

7 cups broccoli tops and stems, bite sized pieces

3 cups unsweetened almond milk

2 cups water

1 cup rolled oats

1 tablespoon "Organic Better Than Bouillon Vegetable Base" 

(or your choice of bouillon)

In a deep bottomed soup pot, heat the oil, then water, then onion, garlic, and salt and cook until translucent and wilted, semi covered. Add the milk, water, and oats and cook semi covered on medium low (simmering) for about 20 minutes or until the oatmeal softens and thickens the soup.  Add the bouillon in the last 5 minutes of cooking.  Blend 3/4 of the mixture using an immersion blender, or in a blender of your choices, and then return to the pot with the remaining soup.  Enjoy!