Broccoli and Potato Soup

Most broccoli soups finish their title as Broccoli AND CHEESE soup. And yes, most broccoli soups are full of either cream, butter and/or cheese. Not this one. You can enjoy this soup without the guilt of fat and calories.

1 T. olive oil

1 large onion, chopped

1/4 t. salt

2 T. minced garlic

1 1/2 lbs. fresh broccoli, ends trimmed, stalks and florets chopped 

  (save a few florets for garnishing if you'd like)

2 medium Yukon gold potatoes, peeled and diced

4 - 6 cups chicken stock

1/2 t. dried thyme

1/8 t. ground cayenne

1/4 cup diced pimento (save a spoonful or so for garnishing)

Black Pepper to taste

Greek Yogurt

Heat oil in a large Dutch oven over medium heat and saute onion for a few minutes until it begins to become translucent. Add salt and garlic and continue to cook for a few minutes, stirring occasionally.

Add broccoli, potatoes, chicken stock, thyme and cayenne. Bring to a boil and then reduce heat to a gentle simmer. Let the soup cook uncovered, stirring occasionally for 15 - 20 minutes until the vegetables are tender. Remove from heat.

With a hand mixer or an immersion blender, puree' until soup is smooth. Return to low heat. Add pimento and stir to combine. Taste and add additional salt and pepper if needed.

Ladle into bowls and garnish with Greek yogurt, broccoli florets and diced pimento.