Yield: 6 servings
|¼ cup||Margerine; or water|
|1 cup||Onion; chopped|
|1 cup||Celery; chopped|
|½ cup||Plus 2T flour|
|4 cups||Vegetable broth|
|2 cups||Broccoli florets|
|1 cup||Carrots; sliced|
|1 cup||Zucchini; sliced|
|1 cup||Tomatoes; diced|
|2 cups||Liquid nondairy creamer|
|2 cups||Soy milk|
|1 tablespoon||Salt; or to taste|
|1 tablespoon||Fresh thyme leaves|
In a large saucepan over med heat, heat the marg or water. Add the onions and celery and cook until the onions are transparent, about 6 mins. Stir in the flour and cook, stirring constantly, for 2 mins, set aside.
In a large saucepan, bring the veg broth to a boil over high heat.
Add the broccoli and carrots, lower the heat to medium, and cook for another 3 mins. Add the zucchini and tomatoes, and continue to cook for another 3 mins, or until the veggies are tender but crisp. Strain the veg stock into the onion flour mixture and reserve the vegetables.
Over med heat, cook the stock until it begins to thicken, stirring constantly. Add the vegetables, nondairy creamer, soy milk, salt, pepper and thyme. Simmer until thoroughly heated.
From The Compassionate Cook by PETA and Ingrid Newkirk Typed by Lisa Greenwood
Submitted By LISA GREENWOOD On 07-23-95