About 4 to 6 servings
5 cups vegetable stock, broth, or bouillon
4 large cloves garlic, minced or pressed
3 teaspoons dried thyme, lightly crushed
3 cups chopped broccoli
1/2 pound (8 ounces) small shells or other macaroni shapes
1 cup prepared green tea at regular strength
juice of one lemon (about 2 Tablespoons)
1/8 teaspoon freshly ground black pepper or to taste additional salt to taste (optional)
Combine the stock, garlic, and thyme in a heavy saucepan and bring to a boil. Stir in the broccoli and macaroni, reduce heat, and simmer until the macaroni is just at the al dente stage of tenderness, about eight to twelve minutes depending on the shape chosen. Stir in the tea and heat through for about a minute. Remove from heat and stir in the lemon juice and pepper, and adjust the salt if necessary. Serve immediately and piping hot.
Substitute other chopped cruciferous vegetables (cabbage, cauliflower, Brussels sprouts, kohlrabi) for all or part of the broccoli.
> For a main dish soup, add 1/2 pound firm tofu, diced