Bistro Brocolli Chowder

Description:
This is a delicious recipes I made from the cookbook Appetite for Reduction (by Isa Chandra Moskowitz). It is full of "125 Fast & Filling Low-Fat Vegan Recipes". The best thing about this cookbook is that it gives you all the nutritional information with every single recipe! I love to see how much protein and iron are in each recipe!

Ingredients:
1 tsp or less olive oil
1 medium-size onion, diced small
4 cloves garlic, minced
1 teaspoon dried rosemary
Several pinches of freshly ground pepper
1/2 tsp salt
1 pound Yukon Gold potatoes, cut into 1/2-inch chunks. (no need to peel)
1/2 pound parsnips, peeled and cut into slightly less than 1/2-inch chunks
5 cups chopped broccoli, the stalks chopped into thin slices, tops into small florets
4 cups vegetable broth
1 cup unsweetened almond milk (I used Soy Milk because I couldn't find unsweetened almond milk)

Directions:
Preheat a 4-quart pot over medium heat. Saute onion in the olive oil for 5 to 7 minutes, until softened. Add the garlic, rosemary, pepper, and salt, and cook for a minute or more. Pour in the vegetable broth and add the potatoes and parsnips. Cover and bring to a boil. Once boiling, lower the heat and let simmer for 10 minutes. Add the broccoli and simmer for another 20 minutes.
Add the almond milk and heat through. Use an immersion blender to blend about half the soup, keeping it chunky. If you don't have an immersion blender (get one!), then transfer and puree, then add back to the soup. If you're using a blender, be careful not to let the steam build up while you blend.
Taste for salt and seasoning, and serve.