Creamy broccoli soup

Ingredients:
Brocolli 1 small bunch chopped into 2″ pieces
Carrot 1 peeled and chopped roughly
Celery stalk 1/2 chopped roughly
Vegetable broth 2 cups
Uncooked rice 1 1/2 tbsp
Milk 1 cup
Grated parmesan cheese 1 tbsp
Olive Oil 1 tbsp
Water 1 -2 cups
Cilantro finely chopped 2 tsps
Salt to taste.

Method:

In a saucepan heat oil. Stir fry carrots and celery stalks for about 2 -3 minutes. Add broth and water.  In the meanwhile, powder (coarse) the uncooked rice in a food processor. Stir in brocolli and rice to the saucepan. Reduce heat to medium-low stirring frequently so that the rice doesn't stick to the pan. Once the vegetables are tender,  coarse puree them in a blender . Return to the saucepan. Add milk and cheese to the soup and cook until heated through.Water can be added to your desired consistency. Add salt and cilantro. You can add ground black pepper to your taste. Serve hot.

Moroccan Soup

Ingredients:

• 1 onions, chopped
• 6 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 4 cups water
• 1 cup Masoor Dhal
• 1 (15 ounce) can garbanzo beans, drained
• 1 (19 ounce) can cannellini beans
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup diced carrots
• 1/2 cup chopped celery
• 1 teaspoon garam masala
• 1 1/2 teaspoons ground cardamom
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cumin
• 1 tablespoon olive oil

Method:

In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.

Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin.

Bring to a boil for a few minutes then simmer for an hour or longer, until the lentils are soft.

Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!