Cream Of Broccoli Soup

3 cups chopped broccoli flowerets ( fresh or frozen )*

1 1/2 cups vegetable broth

1/2 tsp + 1/4 tsp thyme

2 bay leaves

1 tsp garlic, minced

1 1/2 Tbsp arrowroot flour or cornstarch

2 cups unsweetened milk (almond, soy or rice)

1 tsp salt

1 1/2 tsp lemon juice

2 cups broccoli florets (optional), steam till almost tender,
   don't steam if using frozen broccoli
Freshly ground pepper to taste

Combine broccoli, broth, 1/2 teaspoon thyme, bay leaves and garlic in a large pot over medium-high heat. Bring to a boil. Cover, reduce heat and simmer for 10 minutes (less time if you using frozen broccoli). Discard the bay leaves. Place the broccoli mixture in a blender, cover and puree until smooth.

Place the flour or cornstarch in a medium pot over medium heat. Gradually add the soy milk, stirring with a whisk until blended. Add the pureed broccoli mixture and stir to combine. Bring to a boil. Reduce heat, add the 2 cups broccoli florets (optional) and simmer for 5 minutes (less time if you using frozen). Remove from heat.  Add the remaining 1/4 teaspoon thyme, salt, lemon juice and black pepper.  Makes 4 cups.

*I use frozen broccoli whenever I can (I believe there are more nutrients left in it) I also like to adding extra freshly ground pepper on top before serving.