1 cup onion
1 teaspoon oil
2 cups broccoli, chopped
2 cups water
One veggie broth cube or 2 tablespoons soy sauce
1/4 cup nutritional yeast
2 Tablespoons flour, any kind (I used chickpea flour a.k.a. besan)
Salt to taste
Fry onion in oil in the bottom of a pot on medium heat until translucent. Add broccoli, water, and broth cube or soy sauce. Some people prefer to cook the broccoli a lot, until it is soft and mushy. I don’t do this: since it is going to be blended into a smooth soup anyway, I prefer not to overcook the broccoli. Once broccoli is bright green and ever so slightly soft, transfer the broccoli-broth-onion mixture to a blender. Blend until broccoli is pureed and smooth, up to five minutes depending on the blender. Reserve 1/2 cup of puree and mix it with 2 tablespoons of flour to make a slurry. I used chickpea flour, otherwise known as besan. It is sold in most Indian grocery stores and is nothing more than ground up dried chickpeas. If you use a non-wheat flour like besan, this recipe is easily gluten free.
Dump soup back into the cooking pot. Add nutritional yeast and the flour slurry. Cook over medium heat until thickened. Add salt if needed.