cream of broccoli soup dairy & gluten free

2  lb.		broccoli, stems and florets chopped separately into 1-inch pieces
1/2  cup		large yellow onion, coarsely chopped
1-1/2  lb.		russet potatoes, peeled and cut into 2-inch pieces (about 2 potatoes)
3-1/2  cups		gluten free Chicken Stock or Vegetable Stock
1/4  teaspoon		freshly squeezed lemon juice
2  teaspoons		bay leaves
1/2  teaspoon		salt
1/8  teaspoon		freshly ground black pepper
3/4  cup		Dairy Milk Alternative (see below) or purchased almond-, soy-, rice- or hemp milk
1  tablespoon		becel
1  teaspoon		garlic

Tip: For nutritional information on all the ingredients in cream of broccoli soup dairy & gluten free just click on each ingredient name. Then adjust the serving size for any cream of broccoli soup dairy & gluten free ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

To prepare the soup:heat pot then add becel melt then add onions and garlic, Combine the broccoli stems, onion, potatoes, stock, lemon juice, bay leaves, salt, and pepper in a large saucepan. Bring to a boil. Cover, decrease the heat to low, and simmer until the vegetables are tender, about 15 minutes. Raise the heat to medium-high and bring to a boil. Add broccoli florets; reduce the heat to low, and simmer until florets are just tender, about 8 minutes. (By placing the florets on top of the other partially cooked vegetables, they cook via steam, and retain their vibrant green color.)
To puree the soup: Remove the soup from the heat and discard the bay leaves. Ladle half of the soup into a blender along with 1/2 cup of the milk, cover, and puree until smooth. Empty the blender into a large bowl and repeat with the remaining soup and 1/4 cup of milk. Transfer the pureed soup back to the saucepan. Thin the soup if necessary by adding a little more milk, 1/4 cup at a time, until the desired consistence is achieved. Taste and correct the seasonings. Reheat over low heat, stirring occasionally, until heated through, taking care not to boil the soup. Ladle into bowls and garnish with Herb Toast (page 185 of The Dairy-Free & Gluten-Free Kitchen) and lemon zest.