INGREDIENTS
1 qt
low-sodium vegetable broth
4
large broccoli stalks, chopped (use both the stems and florets)
1 tbsp
coconut oil
1/2 cup
scallions, chopped
1
or 2 garlic cloves, peeled and chopped
1 tsp
ground nutmeg
1/4 tsp
cayenne pepper
1 cup
rice milk