broccoli red pepper curry soup

4 biggish units of broccoli

8 cups water

4 red bell peppers
1-2 big cans of chickpeas

1 big can of tomato puree

2 regulation-sized cans of coconut milk

butter

onions, garlic

curry powder, garam masala

stock substance

chop aliums, saute in butter in a big soup pot.  when they're basically done, add enough curry-type spices so it's sort of pasty and the onions are coated in it, keep cooking until it smells fabulous.  chop broccoli fairly finely, add to pot, stir about.  chop peppers, do the same.  add tomato, beans, coconut milk, water, and stock stuff, mix it up, simmer until it's soupy and delicious.  puree if you're feeling fancy.

Cut the stem in bite sized pieces and cut the florets into smaller pieces.

Place the broccoli in a pot with the water and stock cube.

Cook the broccoli until soft.

Meanwhile, if using fresh red bell pepper, remove the seeds cut into bite sized pieces and saute in a bit of oil.

Add the sautéed bell pepper to the soup and a dash of cayenne pepper.

If using the paprika paste instead of the bell pepper, add the 2 tablespoons of paprika paste to the broccoli.

When the broccoli is soft, puree the soup to a smooth consistency. Add the remaining ingredients and blend a little further.

Add the nutmeg and season to taste with salt and pepper if needed.