Broccoli Soup with Yogurt

  • 2 teaspoons canola oil
  • 4 cloves garlic minced
  • ¼ jalapeño pepper, seeded and minced (optional)
  • 1 leek, chopped
  • 2 cups brewed green tea- we suggest Dragon Well
  • 2 cups vegetable stock
  • 3 cups broccoli florets
  • ¼ cup rice milk or soymilk
  • 2 tablespoons fresh mint leaves, minced
  • Salt and white pepper, to taste
  • ½ cup plain yogurt

 

Heat the oil in a large nonstick pot over medium high heat. Add the garlic and jalepeno. Stir-fry until brown, about 1 minute. Add the leak and stir-fry over medium heat until leek softens, 2 to 3 minutes. Stir in the green tea and stock and simmer for 10 minutes.

While the soup simmers, cook the broccoli in rapidly boiling water until bright green, about 1 minute. Drain the broccoli in a colander and rinse under water to set the color , drain.

In a blender, puree the soup, in batches, with the broccoli, rice milk and mint. Return the soup to the pot and heat thoroughly. Season with salt and pepper. Serve lukewarm or chilled. Garnish each serving with a dollop of yogurt.

Makes 5-6 servings.

Recipe courtesy of Cooking with Green Tea, by Ying Change Compestine.

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Beth Johnston, a tea importer and noted tea expert, publishes an informative monthly newsletter on tea, tea history, health and lifestyle enhancements. To learn more about the world of tea, join her free newsletter at http://www.TeasEtc.com/Newsletter.asp or visit http://www.TeasEtc.com.

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