Cream of Broccoli Soup

Many Cream of Broccoli Soup recipes require cheese.  If you don’t eat cheese (or just want something less fattening), this is an easy and tasty recipe without the cheese.  Non-fat sour cream can also be used in place of yogurt.

Ingredients

1 med. onion, sliced

2 teaspoons olive oil

2 cloves minced garlic

1 and a half pounds broccoli, cut up (stems too)

3 small potatoes

1/3 cup white wine (optional)

4 cups vegetable broth

dash of  nutmeg

salt and pepper to taste

2 cups yogurt, OR buttermilk OR sour cream

cream (optional)

Directions

1. Saute the onion in the olive oil.
2. Place onion, garlic, broccoli and potatoes in a stock pot with vegetable broth and wine if you’re using it
3. bring to a boil, then turn down to simmer on stove about 20 minutes until you can poke a fork into the potatoes and broccoli stems easily.
4. Remove from heat and let cool.  Then pour into a food processor to  blend OR use an immersion  blender to puree the ingredients
5. salt and pepper to taste, then add a dash of nutmeg
6. heat up again, then add two cups of yogurt, or buttermilk or sour cream
7. when serving place a spoonful of cream into the soup

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