was great soup - save the recipe" was a direct quote from
my husband at least 4 times after I made it!
- 1 Tbsp
- 6 green
onions, chopped (white and green parts)
red sweet pepper, chopped
tbsp. flour (I use whole wheat pastry flour)
- 2 cups
vegetable broth (I use Better than Bouillon Vegetable
- 2 cups
- 1 lb.
fresh broccoli - wash, chop coarsely
- 10 oz.
bag of fresh baby spinach (re-wash and drain well)
- 1 cup
- 6 -
8 ounces soft tofu
tsp. white pepper
- In a
deep saucepan, heat olive oil to medium temperature.
onions and red pepper and stir-cook for approx. 5 minutes.
on flour and mix well.
broth, water, tofu and broccoli.
to boil, then reduce heat to low, cook for 10 minutes.
spinach, replace cover and cook on low for additional 5 minutes.
entire mixture in a blender (carefully do this in several batches
as mixture will be hot)
milk and pepper to taste. Check if any salt needed and add a
bit if desired (I did not add any)
to serving temperature (not boiling)
with a few shakes of paprika.
about 2 quarts of soup. Serves 4 - 6 generously.
whole wheat bread or muffins, fruit, and a salad for a complete
and delicious meal.