Creamy dreamy soups. Such comfort food. It is not fair that the lactose intolerant should have to miss out on dishes that not only soothe and nourish, but bring us back to simpler and quieter times in our lives. Here is a dairy free version of Cream of Broccoli Soup that packs in all the richness of flavors, and sacrifices only the cholesterol from the dairy. Bon appetit!
Cream of Broccoli Soup
2 tablespoons margarine
1 1/2 cups chopped onions
1 bay leaf
1 teaspoon salt
1 medium bell pepper, diced
4 cups chopped broccoli
2 1/2 cups broth (chicken or vegetable, or water is fine)
2 cups soy milk
1/2 cup soy sour cream
1/4 teaspoon allspice
black pepper to taste
dash of thyme
1/2 teaspoon basil
1 cup thinly sliced and steamed broccoli florets
Melt the margarine in a large kettle and saute the onion, bay leaf and salt, until onion is translucent.
Add green pepper, chopped broccoli and broth. Cover and cook for 10 minutes over medium heat, until the broccoli is tender.
Remove the bay leaf and puree the soup little by little with the soy milk in a blender or food processor.
Whisk in the soy sour cream and remaining seasonings. Heat gently; serve hot, topped with the steamed broccoli florets.