MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cream of Broccoli Soup
 Categories: Soups, Mcdougall, Vegan
      Yield: 4 servings
 
      2 sm Leeks, washed & sliced
      2 cl Garlic, minced
    1/3 c  Water
      4 md Red potatoes, peeled and
           Chopped
      3 c  Water
      2 md Stalks broccoli, one chopped
           And one cut into small
           Florets
      2 c  Cashew milk
    1/2 ts Dried thyme
      1    Bay leaf
           Freshly ground pepper
           To taste
 
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  Saute the leek and garlic in the 1/3 cup water for 5 minutes. Add the
  remaining ingredients except the broccoli florets. Cover and cook over
  medium heat for 40 minutes, or until the potatoes are tender.
  
  Remove the bay leaf.  Blend the mixture, in batches, in a blender or
  food processor until smooth and creamy. Return to the pan and keep
  warm.
  
  Meanwhile, place the broccoli florets in another saucepan with water
  to cover.  Cover and cook over medium heat for 5 minutes. Drain. Add
  to the soup mixture. Season with freshly ground pepper to taste.
  
  Variation:  You may substitute cauliflower for broccoli in this
  recipe with delicious results!
  
  From "The New McDougall Cookbook" Converted by MMCONV vers. 1.40 ---
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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