|10 min||40 min||4|
|1 tbsp||Extra virgin olive oil|
|500 gm||Broccoli, stalk (about 2 cups, peeled and diced)|
|2 tbsp||Thyme, fresh (finely chopped)|
|1 cup||White onion (thinly slice)|
|1 cup chopped||Red Apple (peeled)|
|1/2 cup diced||Celery|
|4 cup||Chicken broth (stock) (organic)|
|1 dash||Black pepper (freshly ground)|
|2 tbsp||Parsley, fresh (or coconut milk)|
|1/4 cup||Yoso Plain Unsweetened Coconut Yogurt|
1 Heat oil in large pot with lid. Add broccoli, thyme, onion, apple and celery. Cover and cook over low heat 10 minutes.
2. Add chicken stock and pepper. Cook 30 minutes more.
3. Remove from heat and cool slightly.
4. Puree the soup one cup at a time in blender or food processor.
5. Serve hot or chilled, garnished with a dollop of yogurt and sprinkling of minced parsley.
is a cruciferous vegetable, high in fiber and vitamin C!