Recipe - No-Cream Broccoli Potato Soup

1 cup Chopped onions
1 Clove garlic; crushed
Salt & pepper to taste
One fourth teaspoon Dried thyme
2 cn (14.5oz) vegetable broth
1 cup Water
8 ounce Potatoes; peeled & cubed
1 bn (large) broccoli (about 1
One half lb.)
1 teaspoon Fresh lemon juice

Date: Wed, 20 Mar 1996 19:34:50 0600 (CST)

From: "Mary A. Flesch" mflesch@mail.coin.missouri.edu
Jennette asked for soup recipes. Here's is an excellent broccolipotato
soup taken from Ladies' Home Journal:

In a Dutch Oven: Saute onions, garlic, salt, pepper, and thyme in a small
amount of broth until onions are tender. Add rest of broth and water; bring
to boil. Add potatoes, cooking until fork tender. Meanwhile, trim ends and
tough parts of broccoli stalks. Cut florets and stalks in 1" pieces. Add to
potato mixture. Cook until broccoli tender, 810 minutes. Puree soup in
blender in 2 batches; until smooth. Return to Dutch Oven; add lemon juice.

NOTE: I like my soup chunky, so I only puree half.

Nutritional Info (orig. recipe included 2 t o*l to saute onions, which I
left out, so fat is even lower): 125 calories, 4 g total fat, 0
cholesterol, 1061 mg sodium, 18 g carbohydrates, 7 g protein.

FATFREE DIGEST V96 #79

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.