Latest revision as of 20:52, 27 February 2016

Serves: 4

Active Time: 20 minutes

Total Time: 60 minutes

From: http://www.vegetariantimes.com

Ingredients

1 1/4 lb broccoli, trimmed

5 cups vegetable stock

1 cup cooked rice or millet

1 1/2 tsp. salt

1 tbsp. olive oil

1 medium onion, diced

2 medium cloves garlic, minced

1 tsp. curry powder

1 tsp. cumin

1/2 tsp. cloves

1 tbsp. lemon juice

1 tbsp. minced fresh ginger

1 pinch cayenne

Directions

Step 1

Peal broccoli stems with peeler, set florets aside.

Step 2

In large sauce pan, combine broccoli stems, stock, rice or millet, and 1/2 tsp. salt, and bring to a boil over high heat. Reduce heat to low, cover partially, and simmer 10 minutes.

Step 3

Meanwhile, in large skillet, heat oil over medium high heat. Add onion and cook, stirring often, until soft, about 5 minutes. Stir in garlic, curry powder, cumin, cloves and cook, stirring until fragrant, about 1 minute. Add to soup, along with reserved florets, and bring to a boil. Reduce heat to medium-low, cover and simmer 15 minutes.

Step 4

Remove from heat, stir in lemon juice, cayenne, ginger and remaining salt. Puree. Let stand for 30 minutes before adjusting seasoning, rewarm over low heat.