Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], 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: defrost the broccoli if frozen. saute the onions in the hot butter till soft. add the broth. heat up the broccoli for 5 minutes. preheat oven to 180°c. get the souffle baking pan and butter it. put in the potatoe slices. add salt and pepper and half the cheese. add the broccoli. pour in the broth. season the milk and egg mixture with salt, pepper, and nutmeg and pour over the broccoli. pour the second half of the cheese on top and almond slices. bake for 30-40 minutes.