---------- Recipe via Meal-Master (tm) v8.01
       Title: Cream of Broccoli Soup
  Categories: Soups, Mcdougall, Vegan
       Yield: 4 servings
       2 sm Leeks, washed & sliced
       2 cl Garlic, minced
     1/3 c  Water
       4 md Red potatoes, peeled and
       3 c  Water
       2 md Stalks broccoli, one chopped
            And one cut into small
       2 c  Cashew milk
     1/2 ts Dried thyme
       1    Bay leaf
            Freshly ground pepper
            To taste
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   Saute the leek and garlic in the 1/3 cup water for 5 minutes. Add the
   remaining ingredients except the broccoli florets. Cover and cook over
   medium heat for 40 minutes, or until the potatoes are tender.
   Remove the bay leaf.  Blend the mixture, in batches, in a blender or food
   processor until smooth and creamy. Return to the pan and keep warm.
   Meanwhile, place the broccoli florets in another saucepan with water to
   cover.  Cover and cook over medium heat for 5 minutes. Drain. Add to the
   soup mixture. Season with freshly ground pepper to taste.
   Variation:  You may substitute cauliflower for broccoli in this recipe with
   delicious results!
   From “The New McDougall Cookbook”
   Converted by MMCONV vers. 1.40 ---
   From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994