Lowfat Broccoli Soup, Veggie-style
I HATE broccoli but I do love this soup.
1 tbsp. olive oil
1 med. chopped onion
2 stalks chopped celery, 2 carrots (optional but good)
11/2 lbs chopped broccoli, florets and stalks
2 cloves garlic, minced
2 med. Yukon gold potatoes, rinsed and chopped
1 cup no-or-low-fat yogurt or sour cream or half of each
1 cup grated low-fat sharp cheddar OR 1/2 cup good- quality grated Parmesan cheese
2-3 cups vegetable stock
salt and pepper
Saute onions, celery, carrots until translucent. Add chopped broccoli stalks to onions (cut off any tough parts). Chop florets and set them aside.
Add garlic and potatoes, then stalks, salt and pepper to taste, and cover with stock. Partially cover and gently cook until tender, about 20 minutes, stirring occasionally. Add florets until tender, but still bright green.
Add half of soup to blender and half the yogurt or sour cream. Puree and pour pureed soup into large bowl. Repeat with the other half of soup and yogurt. Pour it all back into the pot, raise heat to medium and add cheese. Add ground black pepper. Do NOT boil, but gently stir until cheese is melted.
Serve in bowls. Top with more cheese, parsley or scallions, and croutons if you like. Yum, yum!