Light-Style Broccoli Soup

• 2/3 c. thinly sliced carrots
• 1 bunch fresh broccoli (about 6 c.)
• Pam vegetable cooking spray
• 1 c. chopped onion
• 2 c. peeled, diced potatoes
• 2 Tbsp. freshly chopped parsley
• 2 (12 oz.) cans condensed chicken broth, chilled and defatted or 1 1/2 cups rich homemade broth and 1 can condensed chicken broth, chilled and defatted
• 1 c. low-fat buttermilk
• 1 c. skim milk or 1% milk
• 1/2 tsp. dried thyme
• 1/2 tsp. marjoram (if not available, substitute with 1/4 tsp. dried oregano)
• 1/8 tsp. ground red pepper (optional)
• fresh grated carrot (optional)

1. Prepare broccoli:
2. Trim away large woody stalks, then peel outside covering from tender stalks and cut into diagonal slices 1 inch thick.
3. Divide flowerets into bite-size clumps.
4. Rinse and set aside to drain.

carrots, fresh broccoli, onion, potatoes, freshly chopped parsley, condensed chicken broth, lowfat buttermilk, milk, thyme, marjoram, ground red pepper, carrot

Taken from www.cookbooks.com/Recipe-Details.aspx?id=578364 (may not work)