You don't need meat to create a delicious, healthy soup and you can make it a day ahead.

Curried broccoli soup	x	serves 8
x
1 1/2 lb broccoli		1/4 tsp thyme
2 cloves garlic, minced		1/4 cup rice
2 Tbsp olive oil		1 bay leaf
1 large onion, sliced		1/4 cup milk
1 Tbsp curry powder		croutons
6 cups chicken stock
x
Separate the broccoli into flowerets and slice the stalks. Select 8 small flowerets
of the broccoli, cook for 3 minutes, drain and set aside. Saute the garlic in oil in
a saucepan over medium heat for 2 minutes. Add the onion, curry powder and
cook until the onions are soft. Place the onions and garlic along with the stock,
remaining broccoli, thyme, rice and bay leaf into a dutch oven or soup pot and
bring to a boil. Lower the heat and simmer for 20 minutes or until the rice is soft.
Cool the mixture and then blend in batches. Refrigerate overnight. On the day
of dinner, add the milk and reheat. Place one of the reserved flowerets in each
bowl, pour the soup over it and add croutons. Enjoy!