Cream of Broccoli Soup

Recently, I had a wisdom tooth pulled. The perfect solution to not being able to chew was a creamy, filling soup. So, I developed this delicious and unique cream of broccoli.


Ingredients

1 French shallot, chopped
⅓ red bell pepper, cut into strips
1 package frozen broccoli
2 organic carrots, thinly sliced
1¾ cups low-sodium chicken or vegetable broth
2 red potatoes, small cubes
1 cup nonfat milk
½ cup nonfat Greek yogurt
Pinch cayenne
Pinch nutmeg
Salt and pepper, to taste

In a large (six-quart or so) pot, heat 1 teaspoon olive oil and fry the shallot. Add the chicken broth. Bring to a boil. Add potatoes. Cook for about 8 minutes. Add broccoli, carrot, and bell pepper. Simmer 10-15 minutes, until carrots are tender.

Add milk, heat through. Using an immersion blender, blend soup until a few fine chunks remain. Add spices and Greek yogurt. Heat through and serve. This would be great served with a good, crusty bread or a rosemary boule with butter.