Meatless Monday: Vegetarian Cream of Broccoli and Spinach (or Cream of Any Vegetable) Soup
Post by Elyse May (aka Veggie Teen), author of Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers.
This is a versatile recipe for Cream of Any Vegetable Soup because you can substitute virtually any vegetables for the broccoli and spinach. Just make a "roux" - that's the butter, flour, and milk mixture below - and add pureed vegetable broth and vegetables. Try potatoes, cauliflower, corn, asparagus, mushrooms, carrots, artichokes, tomatoes, or whatever you have leftover from last night's dinner.
3 tablespoons butter, divided
I onion, diced
3 cups broccoli flowerettes
4 cups vegetable broth
1 cup of packed spinach leaves
2 tablespoons of flour
2 cups of milk (we used skim but 2% or whole is good too)
Salt and pepper (or red pepper flakes, optional)
- Melt 1 tablespoons of butter over medium heat.
- Add diced onion and cook until transluscent.
- Add broccoli and saute until bright green.
- Add vegetable broth and increase heat to medium high. Simmer until broccoli is soft.
- Add spinach leaves and cook for another minute.
- Remove from heat and allow to cool slightly.
- To make the roux, melt remaining 2 tablespoons of butter in a separate saucepan over medium heat.
- Stir in flour and cook until it forms a paste, but don't allow it to brown.
- Gradually add milk, about a half cup at a time, stirring until smooth after each addition.
- Slowly bring the milk to a boil, stirring frequently for five minutes.
- Using a hand blender, pureed the vegetables and broth.
- Add the roux to the pureed vegetables, stir, and reheat if necessary.
- Add salt to taste and 1/2 teaspoon of red pepper flakes if you like a little bit of a kick.
- Serve with bread; garnish with grated cheese if desired.