Ingredients
- 1 medium onion, chopped
- 1 clove garlic, crushed
- 1 tablespoon vegetable oil
- 1 bay leaf
- 1 pound green broccoli, chopped
- 1 small potato, chopped
- 2 1/2 cups light vegetable stock
- Salt and pepper, to taste
- 1/2 lemon, juiced
- Lowfat plain yogurt
Directions
Saute onion and garlic in the oil until soft, 3 to 4 minutes.
Add bay leaf, broccoli, potato, and stock. Simmer gently, covered for about 10 minutes, until the broccoli is tender, but still bright green. Remove bay leaf and let cool.
Puree in a blender (not totally smooth). Season to taste, add lemon juice and return to pan to reheat if necessary. Add a dollop of yogurt just before serving.
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By maboi76_5452225
Boston
on April 17, 2012
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This recipe was delicious! I didn't add the yogurt, but I did put in a 1/2 stick of butter. The lemon really makes all of the flavors come out. I know I will be making this again.
By azpepper
Tucson, AZ
on February 15, 2012
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It could be that I made this soup incorrectly, but my family did not like it at all. The texture was like Cream of Wheat which was not a hit. I tried the soup without any yogurt, but finally added heavy cream to it to see if I could make the soup more appealing to the family and it didn't work.
By se12
on January 28, 2012
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Very good, easy to make, and healthy. Also used sweet potato with it and added 3/4 cup half and half in the pot at the end instead of yogurt. Just be careful not to be heavy handed with the lemon juice, it comes through strongly
Read all 15 reviews