Name: Cream of Broccoli Soup
Ingredients: 2 sm Leeks, washed & sliced; 2 cl Garlic, minced; 1/3 c Water; 4 md Red potatoes, peeled and; Chopped; 3 c Water; 2 md Stalks broccoli, one chopped; And one cut into small; Florets; 2 c Cashew milk; 1/2 ts Dried thyme; 1 Bay leaf; Freshly ground pepper; To taste

CATEGORY	CUISINE	TAG	YIELD
Dairy	Vegan	Soups, Mcdougall, Vegan	4	Servings

INGREDIENTS

2	sm	Leeks, washed & sliced
2	cl	Garlic, minced
1/3	c	Water
4	md	Red potatoes, peeled and
		Chopped
3	c	Water
2	md	Stalks broccoli, one chopped
		And one cut into small
		Florets
2	c	Cashew milk
1/2	ts	Dried thyme
1		Bay leaf
		Freshly ground pepper
		To taste

INSTRUCTIONS

Saute the leek and garlic in the 1/3 cup water for 5 minutes. Add the
remaining ingredients except the broccoli florets. Cover and cook over
medium heat for 40 minutes, or until the potatoes are tender.
Remove the bay leaf.  Blend the mixture, in batches, in a blender or food
processor until smooth and creamy. Return to the pan and keep warm.
Meanwhile, place the broccoli florets in another saucepan with water to
cover.  Cover and cook over medium heat for 5 minutes. Drain. Add to the
soup mixture. Season with freshly ground pepper to taste.
Variation:  You may substitute cauliflower for broccoli in this recipe with
delicious results!
From "The New McDougall Cookbook"
Converted by MMCONV vers. 1.40 ---
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

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