Curried Cream of Broccoli With Rice and Lentils from Newman's Own Cookbook

1 large bunch broccoli, chopped, including stems
1 medium onion, chopped
6 cups chicken stock or 1/2 cup Vogue (see note below) added to 6 cups water
2-3 t. curry powder
1/2 cup brown rice
1/2 red lentils
1 1/2 cups water
1 cup cream or whole milk
salt and pepper


Place broccol and onion in pot with stock and curry.  Simmer until tender.  Meanwhile, wash rice and lentils and cook together with 1 1/2 cups of water until rice is tender but chewy.  Place small portions of broccoli and stock in blender or food processor and puree.  Place creamed soup in a different pot and add milk, rice and beans, and salt and pepper to taste.  Reheat and serve.
  Note:  Vogue broths are chemical-free and preservation-free powdered broths that can be found in health food sections.


Great with Sesame/Quinoa Bread