Longing for a new way to enjoy broccoli, I thought a bowl of soup sounded good. This recipe is versatile enough to serve warm in the winter and cool in the summer.

Ingredients:
1 Tb olive oil
1 lb fresh broccoli (about 4-1/2 cups), cut into small pieces
1 medium onion, diced
3 cloves garlic, minced (see this video for easy peeling)
2 cups homemade chicken stock
1 tsp dried tarragon
1 cup rich yoghurt
1 tsp salt (if chicken stock is unsalted)

Directions:
1. Heat oil in stock pot over medium heat.
2. Add broccoli, onion and garlic to pot, cooking until softened but not browned.
3. Add chicken stock, tarragon, yoghurt and salt and bring to a simmer.
4. Puree soup in blender or with an immersion blender.

Notes:

Cooking yoghurt will kill the bacteria so don’t consider the yoghurt in this recipe as a probiotic.

Enjoy warm or cold.

Yields 5-1/2 cups.

I was getting tired of broccoli when I discovered this combination. It gives it a whole new twist and my youngest loves it.

Ingredients:
3-4 Tbs extra virgin olive oil
1 head of broccoli cut stir-fry size
savory pepper blend
salt

Directions:
1. Heat olive oil in large pan on medium high heat.
2. Add broccoli and reduce heat to medium.
3. Liberally season with salt and savory pepper blend.
4. Sauté for 5-7 minutes or until broccoli is crisp tender, stirring occasionally.

Notes:
Do not cover pan while cooking or broccoli will get mushy.
Add 1/2 a sliced onion if you like.
There should be enough pepper medley to make the dish look dirty – don’t be shy – use lots. I haven’t used too much yet.