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Categories:Viewed: 25 - Published at: 6 years ago
Ingredients
- 1 sm carrot, sliced
- 1 stalk celery, sliced
- 1 sm onion, minced
- 1 x Garlic clove, chopped
- 1/2 tsp Marjoram
- 1/4 tsp Basil
- 1/2 c. Chicken or possibly vegetable stock
- 2 c. Skim lowfat milk
- 2 c. Coarsely minced broccoli
- 1/2 c. Cooked macaroni Dash nutmeg
- 1 c. Low-fat yogurt (garnish)
Method
- Place carrots, celery, onions, garlic, marjoram, basil and stock in medium size saucepan.
- Bring to boil, reduce heat, cover, simmer for 10 min.
- Add in the lowfat milk and broccoli.
- Return to boil, reduce heat, cover and simmer for 5 to 7 min or possibly till broccoli is tender.
- Add in macaroni and nutmeg and heat through.
- Remove some broccoli buds from the soup and set aside.
- Place remaining soup in a blender and process on low speed, till the soup is smooth.
- Return soup to pot with reserved broccoli buds and heat through.
