Creamy Broccoli Soup

In the colder months I gravitate toward thick, creamy soups to keep myself warm, and despite a low calorie and fat content, this eats like a rich, cream-based soup!

Recipe:

2 tsp olive oil

3/4 cup chopped onion

3 stalks celery, chopped

5 cups broccoli, chopped (Include the stems! If they are tough, peel the outer layer before chopping)

3 cups vegetable stock

1 package soft silken tofu

3 oz raw spinach

1 cup almond milk

salt, pepper and coriander to taste

1. Heat oil in a heavy pot and saute onions and celery over medium heat.

2. Reduce the heat to medium-low, cover and let cook for five minutes.

3. Add broccoli, broth and spinach and bring to boil.

4. Reduce heat, cover, and simmer for 20 minutes or until broccoli is tender.

5. Add tofu and using either an immersion or upright blender (though I'd suggest an immersion), puree til smooth.

6. Stir in milk and season to taste with salt, pepper and coriander.

And that's all! Couldn't be simpler, and on chilly nights it's heaven with a cup of tea and a bit of fried bread.

Happy eating!