A nice vegetable soup like this will stick to the ribs, without being overly filling. You can substitute other vegetables for the broccoli if you like, such as cauliflower, carrots or squash.
1 package frozen broccoli florets (equal to 1 head of broccoli)
1 onion, chopped
4 cups hot water
4 teaspoons chicken soup powder
1 teaspoon salt
¼ teaspoon pepper
1 tablespoon dill
2 tablespoons margarine
1 ½ cups soy milk or water
In a large soup pot, sauté the onions in the margarine, until golden and translucent. Rough chop the remaining ingredients and add them to the pot, along with the water and the spices. Cook on high/medium-high for 30 to 45 minutes. Once cooked through, pour mixture into a food processor, blender, or use an immersion blender, and puree the mixture until smooth. Add the soy milk/water, and serve warm.