Broccoli Potato Soup

Broccoli Potato Soup

Ingredients:
1 bulb garlic
1 bunch broccoli
2 Tbsp olive oil
1 large onion, chopped
32 oz (1L) vegetable or chicken broth
1 russet potato, peeled and chopped
1 cup water
½ cup low-fat plain yogurt

Directions:
1. Preheat oven to 400°F (200°F). Cut top ¼ in (0.5 cm) off garlic to expose cloves. Wrap in a
double thickness of foil and bake for 1 hour, or until very tender and browned.
2. Meanwhile, remove florets from broccoli and chop coarsely. Peel and chop stalks.
3. In large saucepan, heat oil over medium heat. Add onion and cook for 5 minutes, or until lightly
browned. Add 3 cups broth, potato, and broccoli. Bring to a boil, then reduce heat to low, cover, and
simmer for 30 minutes, or until broccoli stalks and potato are very tender.
4. Squeeze garlic into food processor. Add hot broccoli mixture and puree until smooth. Return to
saucepan and add water and remaining broth. Simmer for 10 minutes, to blend flavors. Top each
serving with a dollop of yogurt.