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Broccoli Soup

Serves 8

1-1/2 C chopped onion
1 bay leaf
1/2 medium green pepper, chopped
4C chopped fresh broccoli
2-1/2 C water
2 C evaporated skim milk
Pinch of nutmeg
1/2 tsp thyme
1/2 tsp basil
Freshly ground black pepper to taste
1-1/2 C fresh broccoli florets, cut bite-sized
1 T lemon juice
1/2 C plain nonfat yogurt
Watercress sprigs
8 very thin lemon slices

Sauté onion with bay leaf until onion is translucent. Add green pepper, 4 C chopped broccoli, and water. Cook, covered, about 10 minutes, or until broccoli is tender but not soft. Remove pot from heat and cool for 15 to 20 minutes. Discard bay leaf.

Purée the cooked vegetables, milk, and herbs in a food processor or blender. Return mixture to pot. Stir in 1-1/2 C broccoli florets and lemon juice; heat over medium heat until florets are tender, about 4 minutes. Stir in yogurt and heat; do not boil. Adjust seasonings to taste. Garnish individual servings with watercress and a lemon slice.


  • For a richer flavor, substitute low-sodium chicken broth for the water. 
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