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Categories:
carrot white onion clove garlic marjoram basil vegetable stock milk broccoli vegetable-flavored pasta unflavored yogurt
Viewed: 81 - Published at: 6 years agoIngredients
- 1 small carrot
- 1 stalk celery stalk and leaves
- 1 small white onion
- 1 medium clove garlic
- 1/2 tsp. crushed dried marjoram
- 1/4 tsp. crushed and dried basil
- 1/2 c. vegetable stock
- 2 c. skim milk
- 2 c. coarsely chopped broccoli
- 1/2 c. vegetable-flavored pasta
- 1 c. unflavored yogurt or whipped sour cream for garnish
Method
- In a soup kettle or Dutch oven, combine the carrots, celery, onions, garlic, marjoram, basil, and stock.
- Bring to a boil, then reduce to a simmer, cover lightly, and cook for about 10 minutes.
- Add the milk and broccoli, and bring to a boil.
- Then reduce to a simmer, cover lightly, and simmer for about 5 minutes, or until the broccoli is tender.
- Remove from heat, and in the container of a blender or food processor, puree the soup, in batches, until smooth.
- Return to the pot, add the pasta, and heat through.
- Turn off the heat, and adjust the salt and pepper to taste.
- Serve immediately, with the nutmeg and yogurt as a garnish.
