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Broccoli Soup with Yogurt

3 Ratings (See All)

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Use whole or soy yogurt in this recipe, as low-fat yogurt may be too sour.

91 calories; 5 g protein; 5 g fat; 8 g carb; 2 g fiber

Ingredients

Makes 6 servings

Heat butter in a large pot over medium heat. Sauté onion until softened, about 4 minutes. Stir in milk, bring to a boil, and simmer for 4 minutes.
Cook the broccoli florets in rapidly boiling salted water until tender, about 5 minutes. Drain in a colander and rinse under cold water to set the bright green color. Drain.
Puree the milk mixture with broccoli in a blender. Return the soup to the saucepan and heat thoroughly. Season with salt and pepper. Serve lukewarm to warm. Garnish each serving with a dollop of yogurt.

From Body+Soul, October 2005