Vegetable cooking spray
1 c. chopped onion
6 c. fresh broccoli, about a lb.
2 c. peeled, diced potatoes
2/3 c. thinly sliced carrot
2 (10 1/2 oz.) cans low-sodium chicken broth
1 c. water
1/2 tsp. dried whole thyme
1/2 tsp. salt
1 c. nonfat buttermilk
1/2 c. plain low-fat yogurt
Fresh broccoli flowerets (opt.)
Carrot strips (opt.)

Coat a large Dutch oven with cooking spray; place over medium heat until hot. Add onion, saute until tender. Add broccoli and next 6 ingredients, stir well. Bring to a boil, cover and reduce heat, simmer about 15 minutes or until vegetables are tender.

Place half of broccoli mixture in container of an electric blender; cover and process until smooth. Repeat procedure with remaining broccoli mixture.

Combine broccoli puree and buttermilk in large Dutch oven; cook over medium heat until thoroughly heated. Remove from heat; stir in yogurt. Ladle into soup bowls; garnish with broccoli and carrot, if desired. Yield: 2 quarts.