Ingredients

1/4 cup margarine or water
1 cup chopped onions
1 cup chopped celery
1/2 cup plus 2 tablespoons unbleached all-purpose flour
4 cups Vegetable Broth
2 cups broccoli florets
1 cup sliced carrots
1 cup sliced carrots
1 cup sliced zucchini
1 cup diced tomatoes
2 cups liquid nondairy creamer
2 cups soy-milk
1 tablespoon salt or to taste
1 teaspoon pepper
1 tablespoon fresh thyme leaves

How to prepare

In a large saucepan over medium heat, heat the margarine or water. Add the onions, celery and cook until the onions are transparent, about six minutes. Stir in the flour and cook, stirring constantly, for two minutes, set aside. In a large saucepan, bring the vegetable broth to a boil over high heat. Add the broccoli and carrots, lower the heat to medium and cook for three minutes. Add the zucchini, tomatoes and continue to cook for another three minutes or until the vegetables are tender but crisp. Strain the vegetable stock into the onion-flour mixing and reserve the vegetables. Over medium heat, cook the stock until it begins to thicken, stirring constantly. Add the vegetables, nondairy creamer, soy-milk, salt, pepper and thyme. simmer until thoroughly heated. Serve immediately.

Serve 6 to 8

Preparation Time: 1 hour.