I travel to the Sacramento area for work. As a plus, I get to visit my parents and Melissa. On one trip, my mother served a wonderful, green soup. I had to ask for the recipe.
- 2 stalks broccoli (approximately 4 ½ cups)
- ½ medium onion
- 1 stalk of celery
- 1 cup of water
Cut the vegetables into chunks. You’re going to blend this up later, so don’t worry about cutting the veggies pretty. You’re cutting them so they’ll cook more evenly and faster.
Put all of the vegetable ingredients in a covered kettle and cook. Don’t overcook the vegetables. If you do, your soup might turn gray like it sat on a cafeteria hot plate for hours and will taste icky.1Okay, maybe not icky, but it could look like it should. I cooked a double recipe for 20 minutes or so and it was great.
- 1 cup water
- ½ cup slivered almonds or raw washed cashews
- 1 tablespoon chicken seasoning
- ½ teaspoon salt
- ⅛ teaspoon dried dill
- ⅛ teaspoon marjoram
Blend all the sauce ingredients in a blender until they are smooth and creamy.
Add cooked vegetables to the blender and blend smooth. Be careful when blending hot ingredients, especially hot liquids.2As I explained in the vegan tomato basil bisque recipe, the expanding hot air wants to blow the top off your blender, mess up your kitchen, and burn you. Don’t let it.
Return the mixture to a kettle and reheat. Add ½ to 1 cup of water as needed.
We made it without salt and didn’t miss it. Others in my family seem to think it’s great with grated cheddar cheese or cottage cheese. So much for keeping it vegan…