Creamy Vegan Broccoli Soup

Directions

1. In a medium saucepan, melt vegetable butter or olive oil over medium heat. Add broccoli, carrots, celery, onion and garlic. Sauté until the onion is translucent and soft, around 5 minutes.
2. Sprinkle with flour on the vegetables. Cook for 1-2 minutes, stirring regularly.
3.  Steadily add vegetable broth and non-dairy milk, stirring vigorously to avoid lumps. Add the coconut milk. Simmer the soup over medium-low heat for around 10-15 minutes or until the vegetables are tender.
4. Mix the soup to your liking.
5. Change consistency with vegetable broth or non-dairy milk if desired. Stir in the white vinegar. Taste and change the seasoning with salt, pepper and vinegar.

BROWNED BROCCOLI CROUTONS

1. In a separate saucepan or skillet, heat olive oil over medium heat.
2. Add the broccoli florets and sprinkle with salt. Sauté until just nearly tender. Turn the heat up to high and continue to cook, stirring sporadically, until the broccoli has a nice brown/black edge on at least 1 side. Remove from heat and set aside.

SERVING

Ladle broth in pans. Drizzle with a little olive oil, top with browned broccoli blossoms, Cheezmir Vegan cheese and crushed black pepper. Serve with crackers, bread, or salads.