Cream of Broccoli Soup

In summer add a tablespoon of flax oil and serve this soup cold.

1 1/4 cup (300 g) broccoli, stems and all, cleaned and cut into bite-sized pieces
2 cups (500 ml) water
2 cups (500 ml) milk
2 vegetable bouillon cubes
1 medium-sized raw potato, peeled and finely grated
1 medium-sized onion, diced
1 Tbsp (15 ml) butter
1 Tbsp (15 ml) pumpkin seeds (optional)
dash of pepper

Steam broccoli until tender but not overdone. Dissolve bouillon cubes in heated water-milk mixture.

Saut?nion in butter until translucent. Add potato and half a cup of liquid. Simmer for five minutes. Transfer to a soup pot and combine remaining liquid and broccoli and simmer for five minutes. Blend mixture until creamy. Add a dash of pepper. Season to taste. Garnish with pumpkin seeds if desired and serve.

Source: alive #222, April 2001