Apple and potato cut the cabbagy taste of the broccoli, making a rich, full-flavored soup that even a confirmed broccoli-phobe might like.
- 5 cups chicken stock or canned fat-free, low-salt chicken broth
- 1 yellow onion, diced (about 1 1/2 cups)
- 1 tart green apple, peeled and sliced
- 1 small potato, peeled and thinly sliced
- 3 cups chopped broccoli (about 1 pound)
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 1 cup non-fat plain yogurt
- Salt and freshly ground pepper to taste
- Lemon sliced or chopped mint leaves for garnish
In a large saucepan, bring 2 cups of the stock to a boil. Add the onion and simmer over medium heat until the onion is translucent, about 10 minutes. Add the apple and potato and cook until tender, about 20 minutes. Add the broccoli, curry, ginger and the remaining 3 cups of stock. Simmer until broccoli is tender, about 10 minutes. Purée the soup in batches in a blender. Whisk in the yogurt and adjust seasoning with salt and pepper. To serve, garnish with lemon slices or chopped mint leaves. The soup is good hot or cold.
Recipe reprinted by permission of Chronicle. All rights reserved.
nutrition information per serving
103 calories; 1g total fat; 1mg cholesterol; 196mg sodium; 15g carbohydrates; 4g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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