2 cups broccoli florets
1/2 cup (1 stick) margarine
1/4 cup celery, diced
1/4 cup onion, diced
1 bay leaf
1/2 cup all-purpose flour
1 to 2 tsp. instant faux-chicken broth powder (try Osem or Telma brands, available in the Kosher section of your supermarket)
Freshly ground black pepper, to taste
4 cups liquid nondairy creamer or soy milk
1 Tbsp. vegan Worcestershire sauce (available from VeganStore.com)
• Fill a medium pot with 1/2 inch of water and bring it to a boil. Place the broccoli in a steamer basket above the water, cover the pot, and steam it for 5 minutes. Then drain the water and chop the broccoli and set aside.
• In the same pot, melt the margarine over medium heat, then add the celery, onion, and bay leaf and cook until tender, about 5 minutes. Stir in the flour, broth powder, and pepper until blended. Add the nondairy creamer or soy milk and Worcestershire sauce. Cook and stir until thickened and bubbly, about five minutes.
• Cool soup slightly, remove the bay leaf, then place the broccoli and the soup mixture in a blender. Cover and blend until smooth. Return the soup to the saucepan and heat through.
Makes 4 servings