Por This soup is full of vitamins, minerals, protein, flavor, and is so easy. I make the recipe for myself and have it for lunch with a fresh green salad. I change the main vegetable depending on the season and what is on special at the market.
Makes 4 Cups
6 medium scallions, with tops or ½ large onion peeled, and quartered
6 sprigs fresh parsley
6 sprigs of fresh herb to compliment the vegetable; basil, thyme, oregano
4 cups broccoli, or one of the following: zucchini with green skin, spinach (packed), butternut squash, yellow squash, or asparagus, (or any highly-pigmented vegetable) cut into
1-inch cubes
1 serrano or jalapeño, seeded and chopped
2 cups water
2 teaspoons chicken base, Better Than Bouillon® or similar product
1 cup nonfat, plain yogurt
Salt and freshly ground black pepper to taste.
Place all ingredients except chicken base, yogurt, salt, and pepper in a medium sauce pan. Bring to a boil; reduce to a
simmer; cook until primary vegetable is very tender, 15 to 20 minutes.This can also be done in a microwave using a
microwave safe covered dish. For safety sake, allow to come to room temperature before putting cooked ingredients and liquid in a blender; purée.When very smooth, add chicken base and yogurt; pulse to blend thoroughly.
Season with salt and pepper. Serve hot, cold, or at room temperature with whole grain crackers or toast
NOTE: For better nutrition, use vegetables rich in chlorophyll (green color) and/or carotene (orange, yellow, red) which are both soluble in fat. Chlorophyll will leak into water but carotene is not affected by cooking.To retain nutrients, it is important to use ALL of the water the vegetable is cooked in; however more liquid can be added until desired consistency is reached.