- Servings : 6-8
- Prep Time : 10 minutes
- Cook Time : 20 minutes
- 4 cups broccoli florets
- 3 cups vegetable broth
- 2 cups frozen chopped hash brown potatoes
- 1 onion, chopped
- 1 teaspoon dried dill weed
- 2 1/2 cups soy or rice milk
- 1 tablespoon Dijon mustard
- dash white pepper
Place the broccoli, broth, potatoes, onion and dill weed in a medium pot. Bring to a boil, cover and cook over medium heat for 15 minutes.
Process in batches in a blender. Return to pot, add the non-dairy milk, the mustard and the white pepper. Heat through and serve at once.
I make this in a stainless steel pot and process it with an immersion blender directly in the pot. (An immersion blender is a small, hand-held appliance that will blend foods without removing them from the cooking pot or bowl. Do not use an immersion blender in a non-stick pot.) If you buy the broccoli florets in bags it saves quite a bit of the preparation time.
Dr. McDougall's Health & Medical Center
Reprinted with permission from John McDougall.
Photograph © Wanda Embar.