My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Monday, February 17, 2014

Egg Free, Dairy Free Creamy Broccoli Cauliflower Soup

This is now my favorite soup. We've already made this soup many times. It freezes and reheats great. If you like your soup with a little more spice, add more pepper.

Creamy Broccoli and Cauliflower Soup

3 cups chicken broth
16 oz frozen broccoli
16 oz frozen cauliflower
2 cups soy milk (you can use more or less depending how thick you want your soup), divided use
2 tbsp. cornstarch
1/4 tsp pepper
1/4 tsp salt

Bring the broth to a boil in a soup pot over medium high heat. Add the broccoli and cauliflower. Boil for 5-8 minutes or until tender. Do not drain. Use an immersion blender to blend the vegetables until smooth. In a small separate bowl, whisk 1/2 cup of the soy milk, cornstarch, pepper, and salt. Pour the mixture into the vegetable mixture then whisk in. Add the remaining 1 1/2 cups of soy milk then whisk until thick and bubbly.
*  The soup freezes very well.
*  If you don't have an immersion blender, you can cool the ingredients a little then pour it into a blender then blend until smooth. Depending on your size of blender, you may need to blend it in batches. When smooth, place it back in the pan then continue as instructed.

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