Creamy broccoli soup is SOOO easy to make. I don’t feel the need for an instant version, because the version I make is practically instant. You could even use frozen broccoli if you don’t want to bother washing and cutting up fresh broccoli.

I just put it in a big sauce pan with a bit of stock (I buy stock in aseptic packages from the health food store) (don’t use too much stock at first, you can always add it in later – I probably use enough stock to be 1/2 inch in the bottom of the pan) and cook it (boil, then simmer) until the broccoli is tender. Then I blend it. I use an immersion blender to blend it right in the pot, but you could transfer it to a regular blender. The immersion blender is great for less clean up. Then you’ve got a broccoli puree…to that I add something creamy. Options are: cream, 1/2 and 1/2, plain yogurt (my favorite), soymilk, etc. Then I add salt and pepper to taste and herb(s). Dill is great.

This recipe can be used with all kinds of veggies. It’s a nice way to get your veggies in. It’s a good base for experimenting with. You could add different seasonings, grated cheese, mixed vegetables, onions and garlic, etc.