Creamless cream of broccoli and tomato soup

Tools required:

Immersion blender or food processor

Main ingredients:

1 cup of vegetable stock (or water)
1/4 cup soy milk
1 large head of broccoli
1/2 or 1 yam (optional)
1 leek (tough green part trimmed)
1/4 cup crushed tomatoes or tomato paste
1 tsp of Madras Masala powder or any spice
(Alternatively, use jar of any Indian style sauce)

About the ingredients:

In this recipe I wanted to experiment with making a soy-based cream of broccoli soup, but decided to add tomato paste as well. The proportion is up to you. Leeks are a great alternative to onion, very creamy and gentle vegetable that is nice cooked or fresh. Making your own sauce is a healthier alternative to store-bought sauces. I bought my spices at the Vegetarian Fair (Toronto) recently and love them: http://www.arvindas.com

If you are using water, you can also add a little mustard or soy sauce to improve the flavor. You can also use vegetable bullion cubes.

Short directions:

1. Cut up and fry all the vegetables
2. Add stock, soy milk, and tomato sauce
3. Blend into smooth mixture

Longer directions:

1. Cut yam into small pieces if using
2. In a large pot, put olive oil and fry the yam for 10min
3. Cut broccoli into smaller florets and add to pot
4. Roughly chop the leek and add to pot
5. Fry vegetables until starting to soften
6. Add stock, soy milk, tomato paste and spices
7. Cook on medium heat until soft
8. Cool (or not, if you are careful) and puree the mixture
9. Add water, sauce, or soy milk if necessary

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