This soup is wonderful year-round, but I especially like it in the autumn.
1 medium onion, chopped
1 clove garlic, crushed
1 Tablespoon extra virgin olive 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
Low-fat plain yogurt, optional
Sauté 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. May add a dollop of yogurt just before serving.
Recipe courtesy First Ladies' Cookbook, Rosalynn Carter’s recipe
Recipes for soups go here.
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