| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Soups/stews, Ethnic, Appetizers, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | tb | Ghee |
| 1 | md | Onion, sliced finely |
| 3 3/4 | c | Vegetable stock |
| 2 1/2 | c | Water |
| 1 | 1" piece of ginger, grated | |
| 1/2 | ts | Cayenne pepper |
| Juice of 1 lemon | ||
| 3/4 | lb | Fresh broccoli, cut into bite sized florets |
INSTRUCTIONS
Melt ghee over medium low heat & add onion. Cook till it begins to brown, stirring occasionally. Meanwhile heat stock, water, ginger in pot for 5 to 6 minutes, do not let boil. Add onion, cayenne, lemon juice & broccoli. Cook over medium heat for 7 minutes, stir occasionally. Do not let soup boil. Serve right away. Adapted from Ismail Merchant, "Indian Cuisine" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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