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| Image by Shruti Jagdeesh for ITP Publishing |
After getting back from a long Christmas holiday, there simply aren't enough hours in the day, or days in the week to get everything done! So I do apologize to anyone reading this if I was meant to get back to you but haven't yet, I will do so as soon as possible. To add to that, my post pregnant brain has decided to default on me, and for some reason I keep forgetting stuff all the time! That's why I've gone back to the old school way of noting things in an agenda, (somehow my BB reminders didn't help much) and that should get me back on track ;)
Still in the spirit of D's Skinny Kitchen, and still unable to find time to cook, I'm posting a beautiful soup which is featured in the January issue of Harper's Bazaar. It's the perfect time of the year for soups, they're delish, healthy and just the type of comfort food we need leading stressful and busy bee lives ;)
Much love,
D xx
Serves 2 – 3
Prep & Cook Time: 40 minutes
- 2 large Broccoli heads, cut into chunks
- 1 large onion
- 4 cups chicken stock (organic if possible)
- 1 cup low fat yoghurt
- olive oil
- salt and cracked pepper to taste
In
a large pot, heat a little olive oil and cook the onions until translucent. Add
the broccoli and cook for a few minutes, then add the hot stock and simmer
until tender, for about 15 minutes.
Take
the pot of the heat and using a hand blender, puree the soup until smooth.
Season
with salt and pepper, cook for a few more minutes then add the yoghurt at the
end. Delicious and healthy!
