Broccoli Leek Soup
1 1/2 lb fresh broccoli, chopped into bite size chunks
1 leek
1 celery stalk, chopped
1 potato, peeled and diced
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 bay leaf
2 (13 3/4 oz size) cans FF chicken broth
2 cups plain soy/rice milk
1 tablespoon Soy Garden spread
Trim the roots from the leek and discard. Cut leek lengthwise into quarters. Place leek in cold water and let soak 5 minutes; wash to remove sand. Cut leek into 1/2 inch slices.
Place broccoli, leek, celery, salt, pepper, nutmeg and bay leaf in a heavy 6-quart dutch oven. Add chicken broth and enough water to measure 4 cups liquid.
Bring soup to boiling over high heat. Cover and reduce heat to low and simmer for 20 minutes or until veggies are tender.
Handheld Blender - remove bay leaf and puree veggies in pot.
Blender/Food Processor - Drain, reserving broth. Discard bay leaf. In a blender/food processor, puree veggies 1/2 at a time, adding some of the broth if necessary. Return all to pot.
Add soy milk and Soy Garden spread. Simmer about 5 more minutes until well blended and very hot. Taste and add more salt and pepper if desired.
Serve with lots of fat free saltines or crusty french bread.
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Broccoli Leek Soup
