Cream Of Broccoli Soup - With No Cream

• 1 medium onion, chopped
• 1 clove garlic, crushed
• 1 Tbsp. sunflower oil or other vegetable oil
• 1 bay leaf
• 1 lb. green broccoli, chopped
• 2 1/2 c. light vegetable stock or broth made with vegetable or chicken bouillon
• 1 small potato (for thickening)
• salt and pepper
• juice of 1/2 lemon
• low-fat plain yogurt (or sour cream, if you're not watching calories or cholesterol)

1. Saute the onion and garlic in the oil with bay leaf until soft or in saucepan sprayed with Pam, 3 to 4 minutes.
2. Add broccoli, potato and stock.
3. Simmer gently, covered, 10 minutes, when the broccoli should be tender but still bright green.
4. Remove bay leaf and let cool a little.
5. Puree in a blender (not totally smooth). Season to taste.
6. Add lemon juice.
7. May need reheating in clean pan before serving.
8. Add a dollop of yogurt just before serving. Serves 4.

onion, clove garlic, sunflower oil, bay leaf, green broccoli, light vegetable stock, potato, salt, lemon, lowfat plain yogurt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872028 (may not work)