Instructions: 4 SERVINGS DAIRY-FREE

This curried soup is brightly seasoned with lemon, ginger and aromatic Indian spices.

Peel broccoli stems using vegetable peeler, then coarsely chop. Set florets aside.

In large saucepan, combine broccoli stems, stock, rice or millet and 1/2 teaspoon salt and bring to a boil over high heat. Reduce heat to low, cover partially and simmer 10 minutes.

Meanwhile, in large skillet, heat oil over medium-high heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic, curry powder, cumin and cloves and cook, stirring, until fragrant, about 1 minute.

Add to soup along with reserved florets and bring to a boil. Reduce heat to medium-low, cover and simmer 15 minutes.

Remove from heat and stir in lemon juice, ginger, cayenne and remaining 1 teaspoon salt. Transfer to blender or food processor (in batches if necessary) and puree, or puree directly in pot with immersion blender. Let stand, covered, at least 30 minutes before adjusting seasonings. Rewarm over low heat.

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