Meatless Monday: Vegetarian Cream of Broccoli and Spinach Soup

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.

Ingredients 

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)

Directions

1. Melt 1 tablespoons of butter over medium heat.
2. Add diced onion and cook until transluscent.
3. Add broccoli and saute until bright green.
4. Add vegetable broth and increase heat to medium high. Simmer until broccoli is soft.
5. Add spinach leaves and cook for another minute.
6. Remove from heat and allow to cool slightly.
7. To make the roux, melt remaining 2 tablespoons of butter in a separate saucepan over medium heat.
8. Stir in flour and cook until it forms a paste, but don't allow it to brown.
9. Gradually add milk, about a half cup at a time, stirring until smooth after each addition.
10. Slowly bring the milk to a boil, stirring frequently for five minutes.
11. Using a hand blender, pureed the vegetables and broth.
12. Add the roux to the pureed vegetables, stir, and reheat if necessary.
13. Add salt to taste and 1/2 teaspoon of red pepper flakes if you like a little bit of a kick.
14. Serve with bread; garnish with grated cheese if desired.