Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut broccoli heads into florets. peel and chop any stalk that is remaining. heat olive oil in a large pot over low heat. add onions and broccoli. cover and cook about 10-15 minutes or until broccoli is tender. remove about 1 cup of florets and save in a bowl. add potatoes to soup pot. add chicken broth and bring to a boil. season with salt and pepper. reduce heat to a simmer and cover and cook for 10 minutes or until potatoes are tender. use a stick blender to puree in the pot or remove batches to a blender and carefully puree the hot soup. add milk to soup in pot. stir and heat through. stir in cheese and broccoli florets that had been set aside. heat until cheese is melted.

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.