Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown one slice of onion in 1 tablespoon oil. bring 6 cups of water and 6 chicken boullion cubes to a boil. boil until boullion is dissovled. add 8 ounces wide egg noodles and 1 tsp salt, boil for 3 minutes. add 20 ounces frozen chopped brocolli (or 1 pound fresh chopped brocolli). boil for 4 minutes. reduce heat to simmer and add 1/8 tsp garlic salt, 6 cups of milk, and one pound of velveeta cheese. cook until cheese melts.

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.