Broccoli Soup

It is getting cool in the evenings now and a hot soup with crusty bread is just what is needed.
1 Tblsp olive oil
2 cloves garlic, crushed
1 onion, chopped
2 heads broccoli, cut into florets
850 ml 1 1/2 pt vegetable stock
4 Tblsp soy yoghurt
4 sprigs parsley to decorate
salt and pepper to taste
crusty bread, French stick or small baps
Heat the oil in a large pan. Add the garlic and onion and sauté for 3 or 4 minutes until the onion is translucent.
Add the broccoli and cook for 5 minutes.
Add the stock and bring to the boil. Cover and gently simmer for 10 minutes until the broccoli is tender.
Pour the soup into a blender and puree until smooth.
Return to the pan to heat through. Add salt and pepper to taste.
Serves 4 people.
Serve in soup bowls topped with a tablespoon of yoghurt and a sprig of parsley. Serve with crusty bread.

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