Ingredients:
1 teaspoon canola oil (not olive) or 1 tablespoon walnut oil, etc ( not olive)
2 cups fresh broccoli stems, peeled and diced
2 tablespoons fresh thyme, finely choppped ( 3/4 tsp dried, crushed)
1 cup onions, thinly sliced ( 1 med)
1 cup red cooking apples, peeled and diced ( 2 small)
1/2 cup celery, diced
4 cups low-sodium low-fat chicken broth ( I use veggie)
1/4 teaspoon white pepper
1/4 cup nonfat plain yogurt
2 tablespoons minced parsley
Directions:
Heat oil in large pot with lid.
Add broccoli, thyme, onion, apple and celery.
Cover and cook over low heat 10 minutes.
Add stock and pepper, cook 30 minutes more.
Remove from heat and cool slightly.
Puree 1 cup at a time in blender or food processor.
Serve hot or chilled, garnished with a dollop of yogurt and sprinkling of minced parsley. Makes 5 1/2 cups.
Servings: 4
Time preparation: 15 min.
Time total: 55 min.