In the colder months I gravitate toward thick, creamy soups to keep myself warm. Despite a low calorie and fat content, this eats like a rich, fattening cream-based soup. Recipe: 2 tsp olive oil 3/4 cup chopped onion 3 stalks celery, chopped 5 cups broccoli, stems peeled (if necessary. If they aren't tough, don't bother) and chopped 3 cups vegetable stock 1 package soft silken tofu 3 oz raw spinach 1 cup almond milk salt, pepper and coriander to taste Heat oil in a heavy pot and saute onions and celery. Reduce the heat, cover and let sweat for five minutes. Add broccoli, broth and spinach and bring to boil. Reduce heat, cover, and simmer for 20 minutes or until broccoli is tender. Add tofu and using either an immersion or upright blender (though I'd suggest an immersion), puree til smooth. Stir in milk and season to taste with salt, pepper and coriander. And that's all! Couldn't be simpler, and on chilly nights it's heaven with a cup of tea and a bit of fried bread. Happy eating!