The base of this soup works well with many vegetables. I have used cauliflower and mushrooms among other yummy vegetables successfully. Just replaces the broccoli with your favorites. What you will need:
6 cups chopped broccoli
1 yellow onion, diced
1 cube Rapunzel Vegan Vegetable Bouillon, no salt added
1 cube Rapunzel Vegan Vegetable Bouillon, with Sea Salt & Herbs
2 TBS non-hydrogenated margarine
2 TBS white whole wheat flour
4 cups water + 4 TBS
2 cups plain soy or almond milk
3/4 cup nutritional yeast
Sea salt and pepper to taste
In large soup pot, sauté onion and broccoli in 4 TBS of water over medium heat. Once onion is soft, add 4 cups water and bouillon cubes, set to simmer. In a medium sauce pan, melt margarine over medium heat and add flour. Mix with whisk until creamy and bubbly. You are creating a rue and the transformation will happen quickly. Add the 2 cups of soy or almond milk and whisk continually until thick. Do not boil. Once thick and your simmering broccoli is cooked at the level you prefer, add the cream to the broccoli and stir. Add nutritional yeast and stir. Soup is ready, but can continue to simmer. Taste and add sea salt and/or pepper if desired.
Option: Use submersion blender to blend in some of the broccoli and create a creamer soup. Yummers!