Creamy Broccoli Soup-Dairy Free

I took the Blender Girl's Creamy Spinach Soup recipe and replaced the spinach with broccoli and the almonds with pine nuts, along with a couple of other little changes for my preference.  Let me know what you think! Prep Time 30 minutes      Cook Time 45 minutes Total Time 1 hour 15 minutes Servings 4 to 6      Author Tess Masters Ingredients

1. 2 cloves of garlic

2. 1 tablespoon extra-virgin olive oil

3. 1/4 cup (20g) finely chopped green onions (mostly the white part)

4. 1 cup (100g) sliced sweet onion

5. 1 teaspoon Celtic sea salt,plus more to taste

6. 1 cup (135g) diced zucchini

7. 1/4 cup (12g) finely chopped flat-leaf parsley

8. 4 cups (960ml) vegetable broth

9. 2 cups (86g) firmly packed broccoli florets

10. 1/4 cup (35g) pine nuts lightly sauté in olive oil until light brown to bring out the flavor

11. Freshly ground black pepper,to taste

12. Florets, red pepper and twig of rosemary to serve for presentation

13. I like the flavor of chopped garlic for this recipe instead of the baked garlic. Baked garlic is delicious, but I wanted a smoother taste.  Also less work. Instructions Heat the oil over medium-high heat in a large saucepan. Add the green onions, sweet onions, garlic and 1/4 teaspoon of salt and sauté for 5 minutes, until the onions are translucent and the garlic is light brown. Add the zucchini, and parsley and sauté for 5 minutes more. Stir in the vegetable broth. Increase the heat to high and bring just to a boil. Reduce the heat to medium and simmer for 10 minutes. Add the broccoli and simmer for 5 minutes more, until the florets are just tender. Remove the saucepan from the heat and allow the soup to cool somewhat. Stir in the nuts. Pour the soup into your blender in batches, and puree on high for 30 to 60 seconds until smooth and creamy. Return the soup to the saucepan and warm over medium-low heat. Season to taste with salt and pepper and serve. Can top with florets, red pepper and a twig of rosemary to serve.