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Recipe From Gianna’s Grille

Vegan Broccoli and Cauliflower Bisque

1 cup diced onion
3 stalks diced celery
3 cloves chopped garlic
8 tsp. soy oil
8 tsp. unbleached flour
1/2 gallon soy milk
3 cups vegetable stock
4 large Yukon gold potatoes, diced
1 head broccoli florets
1 head cauliflower florets
1 Tbsp. rosemary
1 tsp. sage
Salt and pepper, to taste

In a soup pot, sauté the onion and celery until translucent. Add the garlic and sauté for 1 minute, then add the oil and flour and sauté for 1 more minute. Slowly add the soy milk and vegetable stock, whisking continuously. Add enough stock to reach the desired thickness. Add the potatoes, bring to a boil, reduce the heat, and simmer. Add the broccoli and cauliflower florets, rosemary, sage, and salt and pepper to taste. Cook until the florets are tender. Garnish with the parsley and serve.

Makes 6 servings.