Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], 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.

Target recipe: boil broccoli in water until it is tender, about 10 minutes. melt butter in a soup pot. whisk in flour to create a roux. to prepare soup base, gradually whisk in hot water, taken from the boiled broccoli to the roux. this will determine the thickness of the soup. for a thinner soup, add more water. in blender, blend broccoli with cream, until mixture is smooth. add cream slowly as you may not need more or less than one cup. add to soup base. season to taste with chicken base and pepper.