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Cream of Broccoli Soup

Main Course
Serves 6

2 vegetables | 1/3 dairy protein | 1 fat

Ingredients:

  • 1 Tbsp olive oil
  • 2 medium onions, finely chopped
  • 1 Tbsp wholemeal plain flour
  • 5 cups salt-reduced vegetable stock
  • 750g broccoli
  • 1 medium tomato, chopped
  • 1 tsp chopped fresh thyme
  • 1/2 tsp chopped fresh rosemary
  • 1/4 tsp ground nutmeg
  • 1 tsp lemon juice
  • 1 cup skim milk
  • 3/4 cup low-fat plain yoghurt

Directions:

  1. Heat a large saucepan and add olive oil; add onion and stir over medium heat until soft. Add flour and stir for a further minute.
  2. Gradually add in the stock, broccoli, tomato, thyme, rosemary, nutmeg and juice. Bring to a boil while stirring, then reduce heat, cover and simmer for 10 - 15 minutes or until broccoli is tender.
  3. Blend soup in batches in a food processor, or with a stab mixer, then return to the saucepan.
  4. Add the skim milk and yoghurt, and re-heat without boiling.