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1
Finely chop the broccoli, then set aside about 1 1/2 cups of the florets.
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2
Heat the oil in a large soup pot.
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3
Add the onions, garlic, and celery and saute over medium-low heat until the onions are golden.
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4
Slowly sprinkle in the flour, stirring it in until it disappears.
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5
Add the chopped broccoli (except for the reserved florets), tomato, parsley, seasoning, and enough water to cover all but about 1/2 inch of the vegetables.
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6
Bring to a rapid simmer, then lower the heat.
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7
Cover and simmer gently for 15 to 20 minutes, or until the broccoli is tender but not overdone.
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8
Remove from the heat.
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9
Transfer the solid ingredients with a slotted spoon to a food processor or blender and puree, in batches if necessary, until smooth.
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10
Stir back into the soup pot and add enough rice milk to give the soup a slightly thick consistency.
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11
Or insert an immersion blender into the pot and process until pureed.
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12
Let the soup stand off the heat while completing the last steps.
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13
Cook the pasta in a separate saucepan in rapidly simmering water until al dente.
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14
Drain and rinse briefly under cool water, then stir into the soup.
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15
In the same saucepan, steam the reserved broccoli florets until bright green and tender-crisp.
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16
Stir into the soup.
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17
Return the soup to medium-low heat.
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18
Adjust the consistency of the soup with more rice milk as needed, then season to taste with salt and pepper.
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19
Let the soup remain on very low heat for another 5 minutes, then serve.
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20
Garnish each serving with a few sun-dried tomato strips.
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21
Per serving:
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22
Calories: 158
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23
Total fat: 6g
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24
Protein: 3g
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25
Fiber: 3g
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26
Carbohydrate: 24g
-
27
Cholesterol: 0mg
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28
Sodium: 56mg
