1 lb broccoli, cut into florets, stalk cut into chunks
1 onion, chopped
1 garlic clove, crushed
2 cups vegetable stock
2 ½ cups soy milk
1 tbsp soy sauce
¼ cup all-purpose flour
Salt and pepper to taste
Fresh basil leaves, torn
Handful of almond slivers, toasted
In a large saucepan, combine the broccoli, onion, garlic and stock and bring to a boil. Reduce heat and simmer for about 15 minutes or until the broccoli is tender. Season well. Place soup into a food processor and add the flour. Blend until smooth then return to the saucepan. Stir in the soy milk and soy sauce and heat gently until the soup thickens. Adjust seasoning.
Sprinkle with basil leaves and toasted almond slivers and serve immediately with fresh cornbread. Serves about 5 – 7.