Here's another fantastic recipe from Peta's The Compassionate Cook vegan cookbook. I've modified it only slightly. Serve this with toasted garlic bread for a light, delicious dinner.
1 bunch (or about 1 lb.) broccoli
1 medium onion, peeled and quartered
1 clove garlic, peeled
2 c. vegetable broth
1/4 c. all-purpose flour
1 t. salt
2 c. almond milk
freshly ground black pepper and/or cayenne pepper, to taste
On each broccoli stalk, cut off about 1/2-inch from the bottom and discard. Cut away the florets, and reserve to the side. Cut away the woody, tough exterior from the stalk, and cut the stalk interior into pieces.
Place the broccoli florets and stalk interor pieces, onion quarters, garlic clove, and vegetable broth into a large saucepan. Bring the broth to a boil, cover the saucepan, and reduce heat to medium. Boil until the vegetables are soft, about 10 - 15 minutes. Remove from heat.
Add the flour and salt to the pan. Using an immersion blender, purée the vegetables and flour together. (Alternatively, you can move the ingredients to a regular blender and purée. It's just a little messier. Once puréed, move the ingredients back to the pan.)
Stir in the almond milk and heat through. Add salt and pepper to taste, and ladle into soup bowls.