1 cup diced onion
3 stalks diced celery
3 cloves chopped garlic
8 tsp. soy oil
8 tsp. unbleached flour
1/2 gallon soy milk
3 cups vegetable stock
4 large Yukon gold potatoes, diced
1 head broccoli florets
1 head cauliflower florets
1 Tbsp. rosemary
1 tsp. sage
Salt and pepper, to taste
• In a soup pot, sauté the onion and celery until translucent. Add the garlic and sauté for 1 minute, then add the oil and flour and sauté for 1 more minute.
• Slowly add the soy milk and vegetable stock, whisking continuously. Add enough stock to reach the desired thickness.
• Add the potatoes, bring to a boil, reduce the heat, and simmer.
• Add the broccoli and cauliflower florets, rosemary, sage, and salt and pepper to taste. Cook until the florets are tender. Garnish with the parsley and serve.
Makes 6 servings
