Cream of Broccoli Soup
1 large bunch of broccoli chopped (reserve choice florets for garnish)
2 large carrots, diced
1 onion, chopped
2 large stalks of celery, chopped
Saute vegetables in 2 tablespoons olive oil (or other oil of choice).
Cover with 1 quart rich chicken broth and simmer until all vegetables are very tender. (may use vegetable stock for a vegan soup).
Mash the well cooked vegetables with a potato masher to break the vegetables down a bit.
Add the reserved florets for the final 5 minutes of cooking.
Make a roux by mixing 2 T brown rice flour and 2 T tapioca starch with 1/2 c water. When the roux is smooth, add 2 cups unsweetened non-dairy milk of your choice (I use So Delicious Unsweetened Coconut milk, which is thick and does not add a coconut taste to the soup).
When the broccoli garnish is cooked, add the roux and stir to distribute, simmer until thickened and serve.
May add fresh grated nutmeg, parsley, or GF croutons.
This soup keeps well in the refrigerator and freezes well.