January 10, 2013


Sharon Wolff

2 C chopped fresh kale
2 C chopped fresh broccoli
1 cube vegetable bouillon
2 T parsley
1 C soymilk
1/2 C shredded cheddar cheese

Place broccoli in soup pan with just enough water to cover it (about 3")
Add bouillon cube and parsley
Cook until broccoli is beginning to become tender
Add kale and stir
Cook until broccoli is tender - about 5 more minutes

Place in food processor and blend until creamy
Return to pot
Add soy milk and cheese
Cook until heated through

Serve with crumbled Wasa Rye Crackers

Print This Post

No comments:

Post a Comment