Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large saucepan, bring the vegetable broth to a boil. add the chopped broccoli, garlic and ginger. reduce the heat to low and cover. steam for about 5 minutes or until the broccoli is tender. remove from the heat. after the broccoli has cooled slightly, puree it in a food processor or blender, or use a hand immersion blender. return it to the sauce pan. add the soy milk or skim milk and soy sauce. warm over low heat. serve sprinkled with chopped red onion. for vegetarian/vegan use vegetable broth. for vegan use soy milk.

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.