Ingredients 1 Tbsp. oil
1 medium onion, Chopped
2 cloves garlic, minced
2 cups vegetable or chicken broth
1 pkg. (10 oz.) frozen chopped Broccoli1 can (14.5 oz) creamed corn
1 ½ cups plain soymilk
½ tsp oregano
¼ tsp. black pepper
Instructions Heat the oil in a medium saucepan and sauté the onion and garlic until the onion begins to soften. Add the broth and frozen broccoli and bring to a boil, using a large spoon to break up the frozen broccoli. Reduce heat to medium and simmer till the broccoli is cooked through, about 5 minutes. Remove from heat.Using caution because the soup is hot, pour the soup into a blender container and blend briefly to cut up the broccoli and onion into small pieces, do not purée. Return the soup to the pan and stir in the creamed corn, soymilk, oregano and black pepper and heat through.
Notes Makes 6 servings
By National Soybean Research Laboratory, University of Illinois at Urbana-Champaign