Mmmm… soup. I am definitely a fan. Winter or summer, day or night, I’d eat soup seven days a week if I could. And I can. Because I’m an adult and although that comes with all sorts of annoying “responsibilities” it also comes with the freedom to eat whatever I want, whenever I want. (Within reason… and often not within reason at all. Hello, leftover pizza for breakfast.) And sometimes I want to eat thick and creamy soup… without the cream.
Yes. That’s right. No cream. Which means no dairy. Which means safe for vegans, lactose-intolerants and calorie counters alike. How is this possible, you say? It’s creamy, but there’s no cream? Well, my friends, let me tell you about a life-changing cooking technique called “roux.” Some of you may already be familiar – particularly if you’ve made gravy before. I myself had used it many a times to make gravy in the past before discovering it actually has a name. But, honestly, I thought it was just a gravy thing and didn’t realize until the last year or so that it can be used in so very many applications. Including the creation of a healthy broccoli soup… that’s also creamy and vegan!
