Katherine’s Light & Creamy Broccoli Soup with Carrots, Potatoes, and Thyme

Makes 6 – 8 servings

Ingredients:
2 Tbsp Canola Oil
1 Cup Chopped Sweet Onion (about 1 medium)
1 Clove Garlic, crushed
½ tsp dried Thyme or 1-1/2 tsp fresh Thyme
2-1/2 Cups Chicken Broth
6 Cups Fresh Broccoli, Chopped (about 1 medium head)
2 Cups Non-Starchy Potatoes, Sliced (about 2 medium)
1 Cup Carrots, Sliced (about 2 medium)
2 Cups 1% Low Fat Milk
Salt (1/8 to ¼ tsp) and Freshly Ground Pepper to taste

Optional Garnish:
1 Tbsp dollop of fat free, plain yogurt, salt, and pepper, toasted whole grain bread, or croutons

Heat oil in large dutch oven (soup pot) on medium high heat. Add onion, garlic, and thyme. Sauté until golden. Add 2-1/2 cups chicken broth and the rest of the vegetables. Cover, lower the temperature, and let simmer about thirty minutes, or until vegetables are tender. Add the milk. Let the mixture cool down a bit, then puree in a blender, food processor, or better yet – with no muss or fuss, a Cuisinart Smart Stick. Puree to your desired consistency.