This recipe works for any vegetable.

1.5 T butter/marg
1.5 T flour

mix on stove and create a roux

In a large pot, saute 1 onion (chopped) with 1 lb of any veggie (broccoli, cauliflower, squash, carrots, etc) and then add 4-6 c broth. Add roux and blend with hand blender. You can also add milk, soy milk or cream for a creamier consistency and any spices of your choosing.

op here - thanks, they all look so good! now i don't have enough for all 3 recipes

Here are a few ideas for you



Broccoli Soup

1 cup vegetable stock
3 cups chopped broccoli (about 1/2 large bunch)
1 clove garlic, minced
2 teaspoon grated ginger root
1 cup soy milk or skim milk
1 teaspoon low-sodium soy sauce
1/4 cup finely chopped red onion

In a large saucepan, bring the vegetable broth to a boil. Add the chopped broccoli, garlic and ginger. Reduce the heat to low and cover. Steam for about 5 minutes or until the broccoli is tender. Remove from the heat. . After the broccoli has cooled slightly, puree it in a food processor or blender. Return it to the sauce pan. Add the soy milk or skim milk and soy sauce. Warm over low heat. Serve sprinkled with chopped red onion.

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BROCCOLI CHEESE AND POTATO SOUP

1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 tbsp butter
2 tbsp flour
2 1/2 cups fat free chicken broth (or vegetable broth)
1 cup fat free milk
2 medium potatoes, peeled and diced small
salt and fresh pepper
4 cups (about 2 heads) broccoli florets, chopped into small pieces
1-1/2 cups 2% shredded sharp cheddar
2 slices 2% American cheese
1 tbsp parmesan cheese

Chop onion, carrot, celery, garlic in a chopper or mini food processor.

In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.

Add flour, salt and pepper to the pot and stir until smooth.

Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.

Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and American cheese, stir well and remove from heat.

Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit

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Broccoli Soup with Cheese Ravioli

12 oz mini cheese ravioli
2 bunches broccoli (about 3 pounds)
1/2 cup olive oil
6 cloves of garlic
6 ozs.of grated Parmesan or Pecorino cheese
8 cups of water or low sodium chicken broth
Salt and freshly-ground black pepper, to taste

Cut off the broccoli florets and trim off the bottom 2 inches of each stem, peel them, and thinly slice. Combine the broccoli, 1/4 cup of the oil, garlic, salt, and pepper into a food processor and pulse until you have a pesto like consistency.

In a large bottom soup pot, heat the rest of the oil on med high and add the broccoli puree and sauté for about 5 minutes stirring so that broccoli does not burn on the bottom.

Add the water or broth and mix well bringing it to a slight boil. Taste for salt and pepper adding any if needed. Bring heat down to a simmer and cover. Cook for about 30 minutes stirring occasionally.

Bring a large pot of salted water to a boil and cook the mini raviloi to al dente and drain.

When raviloi is done, add 2 ozs of the grated cheese to the soup and mix well until cheese is no longer visible. Now add the drained pasta to the soup and mix, cooking soup for another minute or 2 on med high heat.

Ladle soup into individual bowls adding a generous amount of Parmesan cheese to each bowl letting it melt on top before serving. For a little heat, add a little red pepper flakes when plated.

Serves 4 - 6.

Please recommend your recipe(s) for broccoli soup (so I can use up the big bag of broccoli I bought from Costco!).
thank you!