Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil broth in large saucepan. add broccoli, onion and garlic. bring to a boil; reduce heat to low. cover; cook for 5 to 7 minutes or until broccoli is tender. remove from heat; cool slightly. transfer half of vegetable-broth mixture to blender or food processor in batches; cover. blend until desired consistency. return to remaining mixture in saucepan. combine dry milk, water and flour in medium bowl; mix well. stir into soup; add salt and pepper. for freeze ahead:. prepare as above. cool soup completely. place in airtight container; freeze for up to 2 months. thaw overnight in refrigerator. heat in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through.

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.