Creamy Broccoli Soup

Recipe comes from “The Candle Cafe Cookbook” by Joy Pierson and Bart Potenza with Barbara Scott-Goodman.

Creamy Broccoli Soup


6 cups vegetable broth (you can buy ready one in the store.Make sure it is vegan).
3 medium heads of broccoli, trimmed and coarsely chopped
2 medium red potatoes, diced
1 tablespoon extra-virgin olive oil
1 small onion, peeled and diced
2 garlic cloves,minced
1 celery stalk
1 bunch of parsley,chopped
1/2 cup of corn flour
1 teaspoon of salt
black pepper

IN a large soup pot,combine the broth,broccoli and potatoes and bring to a boil.Reduce the heat and simmer uncovered for 35min, or until the vegetables are very tender.

Meanwhile heat the oil in a saute pan and cook the onion ,garlic,celery,and parsley for 10 min. Set aside.

Put the corn flour and 2 tablespoons of water in a small bowl and mix well until smooth.

Transfer the soup , the vegetables and the corn flour mixture to a food processor or blender and blend until smooth.This may have to be done in batches.

Return the soup to the pot and gently reheat. Add the salt and pepper.