Meanwhile, heat a skillet over high heat until smoky hot. Add oil and wait 15 seconds until the oil is hot. Add minced onion, garlic, and ginger. Stir-fry over medium heat until fragrant, 3 minutes.
Transfer the sauteed onion, garlic, ginger, and the remaining ingredients, except garnishing ingredients (if any), into the boiling water. Bring the soup to a boil again, reduce the heat to medium-low and let it simmer for 12 minutes or until the brown rice flakes are cooked.
Transfer the hot soup into a heat-resistant blender and blend until smooth. At this point, if you’d like to have your soup with some chunky texture, blend only ⅔ of the soup in a blender and then mix it together.
(optional) Garnish and serve hot.
Brown Rice Cream of Broccoli Soup https://lightorangebean.com/brown-rice-cream-of-broccoli-soup/