Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut the broccoli stems and florets into chunks. place in a large pan with 1 cup of the stock, cover and bring to the boil. reduce the heat to low and simmer, covered for 10 minutes. or until tender. transfer half the mixture to a food processor and process until finely chopped. add a little of the remaining stock and blend to a puree. return to pan. transfer the remaining broccoli mixture and stock to the food processor and process until finely chopped. return all the pureed soup to the pan, add the nutmeg and cream and stir over moderate heat until heated through, but don't allow soup to boil. before serving season with salt and freshly ground pepper.

Target recipe: peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each.