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1 quart low-sodium vegetable broth
4 large broccoli stalks, chopped (use both the stems and florets)
1 tablespoon coconut oil
1/2 cup scallions, chopped
1 or 2 garlic cloves, peeled and chopped
1 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1 cup rice milk
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