Recipe - Cream Of Broccoli Soup

2 small Leeks, washed & cut or sliced up
2 cl Garlic, minced
1/3 cup Water
4 md Red potatoes, peeled and
Chopped
3 cup Water
2 md Stalks broccoli, one chopped
And one cut into small
Florets
2 cup Cashew milk
One half teaspoon Dried thyme
1 Bay leaf
Freshly ground pepper
To taste

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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip