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In a cooking pot of any kind, put the small broccoli remains found in the bottom of a frozen broccoli package or the ones resulting from steaming broccoli as shown below.
You can use indeed fresh broccoli or whole broccoli flowers that you cut into smaller chunks.
You may also add cauliflower to the broccoli, up to an equal quantity of each.
Crush the broccoli and cauliflower chunks with a garlic mortar to release some smaller pieces and a bit of juice, but do not over do it.
You can use indeed fresh broccoli or whole broccoli flowers that you cut into smaller chunks.
You may also add cauliflower to the broccoli, up to an equal quantity of each.
Crush the broccoli and cauliflower chunks with a garlic mortar to release some smaller pieces and a bit of juice, but do not over do it.
Add the water, the vegetable stock cube and bring the mix to a boil until the cube dissolves completely.
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Add the milk, the black pepper and the ginger.
Do not add salt since it is already brought in by the vegetables stock cube.
Continue cooking at medium to low heat for 8 to 10 minutes.
You will need to stir your soup every 2 minutes not to let the milk stick to the pot, if the latter is thin.
You can avoid stirring with thicker pots like cast iron.
Do not add salt since it is already brought in by the vegetables stock cube.
Continue cooking at medium to low heat for 8 to 10 minutes.
You will need to stir your soup every 2 minutes not to let the milk stick to the pot, if the latter is thin.
You can avoid stirring with thicker pots like cast iron.