Gingered Broccoli Soup

We've been subscribing to Washington Green Grocer's for nearly a year now. Every Tuesday a large box of delicious fruits and vegetables magically appears at my stoop. It becomes my mission every evening to fully take advantage of what our local farmers have provided us. This week featured broccoli. Considering the news is calling for snow, I decided a soup was in order. But this is no ordinary broccoli soup. The sharp taste of ginger, tart apples, and almond milk give this often insipid dish a much needed twist. Accompanied with perfectly ripe avocados and a pungent french goat cheese and you, my friend, have got yourself a meal!


Ingredients
3 cups chopped Fresh Broccoli
1/4 cup chopped Onion
1 clove minced Garlic
1 tsp minced Ginger Root
1 chopped Granny Smith Apple
1 cup Unflavored Almond Milk
1 cup Vegetable Broth
sprinkle of Paprika

Directions
Add all ingredients but almond milk in saucepan. Bring to boil and simmer for approximately 7 minutes until broccoli is tender. Very carefully add to blender. Puree. Add back to saucepan and stir in almond milk and slowly heat until hot enough to serve. Sprinkle with paprika. Makes two big bowls.

Garnish
Avocado and Goat Cheese

Drink
Anakena, Roots of the Andes Sauvignon Blanc 2010, Chile