* Percent Daily Values are based on a 2000 calorie diet.
2tablespoonsno-salt-added vegetable broth
1small onionpeeled and roughly chopped
1celery stalkroughly chopped
3cupsno-salt-added vegetable broth
2tablespoonsghee or raw organic butter substitute
3tablespoonsalmond mealor gluten-free flour
2cupsunsweetened almond milk
Heat 2 tablespoons vegetable broth in medium pot over medium-high heat. Sauté onion and celery until tender and translucent, 3 to 4 minutes.
Add broccoli and broth. Bring to a boil. Reduce heat and simmer for 5 minutes.
Carefully pour soup into a blender in batches. Do not fill blender bowl more than half full. Start blender on low setting and increase speed to high until soup is creamy and smooth. Return soup to the pot as each batch is finished. You may also use a hand-held blender and blend soup directly in the pot.
Keep soup warm on medium-low heat. Add allspice and pepper.
In a small saucepan over medium heat, melt Earth Balance butter substitute. Slowly add almond meal or gluten-free flour, stirring so it doesn’t clump.
Add milk slowly. Stir until mixture is thick.
Add to soup pot and blend well. Serve hot.
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