4 cups frozen, chopped broccoli (2 8-oz bags or whatever)
3 cups vegetable soup stock
3 tbs chopped parsley
1 teaspoon salt
1/2 small onion chopped fine
3 Tablespoons flour
2 cups plain rice or soy milk
Fresh ground pepper
Bring stock to a boil, add frozen broccoli and onion, and simmer until barely tender, about two minutes.
With a slotted spoon, remove one cup of broccoli florets. Set aside.
Place remaining broccoli, liquid, parsley and salt in blender or whiz with an immersion blender. Puree until smooth. Set aside.
Stir in broccoli puree. Adjust salt if needed, add pepper to taste.
Heat gently (don't boil). Serve immediately with some of the reserved broccoli florets scooped into each bowl.