Vibrant in colour and flavour and packed with nutrients, this soup is simple to make and a pleasure to eat. Serve with a whole grain sandwich for a nice, light meal.
Cut broccoli stalks from tops; peel fibrous outer layer from stalks and chop coarsely. Cut tops into small florets; set florets aside separately.
In a pot, combine chopped stalks, garlic, onion, rice, hot pepper flakes and broth; bring to a boil over high heat. Reduce heat, cover and boil gently for 10 minutes or until rice is almost tender. Add florets and cook, covered, for about 5 minutes or just until broccoli is tender.
In a blender, in batches, or with an immersion blender, purée until smooth; return to pot, if necessary. Stir in milk; heat over medium-low heat, stirring often, just until steaming (do not boil). Stir in lemon juice and season to taste with pepper.