1 tbsp. oil
1 sm. onion, chopped
3-4 c. chopped broccoli
2 c. vegetable or chicken stock
1 recipe Cream Soup Base
2 tbsp. half and half (optional)
1/2 tsp. curry powder or to taste (optional)
Salt and fresh ground pepper
Lemon wedges and chopped cucumber (garnish)
Chopped tomatoes (garnish)

Heat oil in heavy-bottomed 3-4 quart saucepan over medium high heat. Add onion and saute 3 minutes. Add broccoli and stock and bring to boil. Reduce heat, cover and simmer 10-15 minutes, or until broccoli is tender.

Remove from heat and cool slightly. Stir in soup base, half and half, curry powder, salt and pepper. Puree in batches in blender. Return to saucepan and heat through, stirring frequently but DO NOT BOIL. Serve hot, garnished with lemon wedges and chopped cucumber, or cover, chill and serve cold garnished with chopped tomatoes. Serves 4-6.