Categories: Soups/stews, Ethnic, Appetizers, Vegetarian 
      Yield: 4 servings 
  
      1 tb Ghee                              1/2 ts Cayenne pepper 
      1 md Onion, sliced finely                     Juice of 1 lemon 
  3 3/4 c  Vegetable stock                   3/4 lb Fresh broccoli, cut into 
  2 1/2 c  Water                                    -- bite sized florets 
      1 ea 1" piece of ginger, grated      
  
  Melt ghee over medium low heat & add onion.  Cook till it begins to brown, 
  stirring occasionally.  Meanwhile heat stock, water, ginger in pot for 5 to 
  6 minutes, do not let boil.  Add onion, cayenne, lemon juice & broccoli. 
  Cook over medium heat for 7 minutes, stir occasionally.  Do not let soup 
  boil.  Serve right away. 
   
  Adapted from Ismail Merchant, "Indian Cuisine"