Ingredients
1small carrot
1celery,stalk and leaves
1small white onion
1medium garlic clove
½tspdried marjoram,crushed
¼tspdried basil,crushed
½cupvegetable stock
2cupsskim milk
2cupsbroccoli,coarsely chopped
½cupvegetable flavored pasta
1cupunflavored yogurt,or whipped sour cream, for garnish
Preparation
In a soup kettle or Dutch oven, combine the carrots, celery, onions, garlic, marjoram, basil, and stock.
Bring to a boil, then reduce to a simmer, cover lightly, and cook for about 10 minutes. Add the milk and broccoli, and bring to a boil.
Reduce to a simmer, cover lightly, and simmer for about 5 minutes, or until the broccoli is tender.
Remove from heat, and in the container of a blender or food processor, purée the soup, in batches, until smooth.
Return to the pot, add the pasta, and heat through.
Turn off the heat, and adjust the salt and pepper to taste.
Serve immediately, with the nutmeg and yogurt as a garnish, and enjoy!
