3 tbsp. unrefined safflower oil
1 clove garlic
1 onion
2 stalks celery
2 bunches broccoli
6 c. water
2 vegetable bouillon cubes
1/2 tsp. seasoned salt or salt free seasoning
1/4 tsp. thyme
1/4 tsp. bouquet garnish
1 tbsp. butter; optional

Heat the oil over medium low heat in a large, heavy soup pot. Mince the garlic and add it to the oil. Chop the onion and the celery, add them to the oil. Stir and saute gently over low heat, so the vegetables soften but do not brown. Remove the heavy stalks of broccoli and chop the rest, preserving the shape of the small florets. Add the broccoli to the other vegetables and stir well to coat thoroughly with oil. Add the water and bring the soup to a boil.

Add the vegetable bouillon and the seasoning. Stir until the bouillon is dissolved, reduce heat to medium low and simmer the soup covered, for 20 minutes. Cool the soup slightly and remove 2 cups of the florets. Place in remaining vegetables and some of the stock in the blender. Blend at a high speed until smooth. Add the reserved florets and mix well. Bring the soup to a gently, rolling boil. Add the butter and stir until it melts. Serves 3-4.