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Title: Sicilian-Style Broccoli and Parsnip Soup

1 - large head broccoli
2 T olive oil
2 - medium parsnips, peeled and finel chopped
1 - medium onion, finely chopped
2 - large cloves garlic, finely chopped
4 C vegetable stock
1/2 t dried thyme
0 - pinch of sugar
0 - salt and pepper to taste

Cut off and separate the broccoli florets, removing as much stem as possible. Coarsely chop the florets and set aside. Trim the tough ends of the stems; peel and finely chop. Set aside.

In a medium stockpot, heat the oil over medium-low heat. Add the parsnips, onion, and garlic; cook, stirring often, until the onion is very tender, about 15 minutes. Add the reserved broccoli stems, broth, thyme, sugar, salt, and pepper; bring to a boil over high heat. Immediately reduce the heat and simmer gently, covered, for 25 minutes, stirring a few times, or until the broccoli stems are very tender.

Stir in the reserved broccoli florets and bring the soup to a brisk simmer over medium-high heat. reduce the heat and simmer gently, covered, until the florets are tender, 5-10 minutes. Season with additional salt and pepper as necessary.

From Mediterranean Vegan Kitchen
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