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Potato-Pickle Soup

‹ Pickled Gazpacho up Sauerkraut-Tomato Soup ›
Serves: 
4
What You Need: 
  • 3 medium white potatoes, pared (1 pound)
  • 2 large zucchini
  • 1 large stalk broccoli, stems trimmed
  • 1 medium onion
  • 1/3 cup sliced sweet pickles
  • 2-1/2 cups chicken stock or broth
  • Salt and pepper to taste
  • Plain lowfat yogurt

Cut potatoes, zucchini, broccoli and onion into small chunks and place in a 3-quart saucepan. Add pickles and chicken stock. Cover; bring to a boil.

Simmer 20 minutes or until vegetables are very tender. Puree in food processor or blender in 3 to 4 batches. Return to pan and heat through, or serve cold.

Season with salt and pepper. Serve with a dollop of yogurt.