1 onion
2 cloves crushed garlic
3 ribs celery, chopped
1 tbsp. olive oil
3 carrots, sliced
4 potatoes, diced
2 stalks broccoli, chopped
1/2 tsp. dill
Pepper to taste
2 qt. water or stock
1 c. plain low fat yogurt

In soup pot, saute onion, garlic, celery in olive oil 4 minutes. Add carrots, potatoes, broccoli and seasonings and water or stock. Bring to boil, turn heat to medium low and cook 25 to 35 minutes until vegetables are soft. Puree in blender, stir in yogurt, reheat gently and serve. Makes 8 (1 1/2 cup) servings. 156 calories. 23 gm carbohydrates, 11 gr protein, 3 gr fat.