Ingredients
- 1 carrot
- 1 onion
- 1 garlic clove
- 475 ml skim milk
- 180 gr coarsely broccoli (chopped)
- 240 ml low fat yogurt
- 70 gr chicken
- 50 gr macaroni (cooked)
- 1 gr marjoram
- 1 gr basil
- 1 slice stalk celery
cover and simmer for 5 to 7 minutes or until broccoli is tender. Add macaroni and nutmeg and heat through. Remove some broccoli buds from the soup and set aside. Place remaining soup in a blender and process on low speed, until the soup is smooth. Return soup to pot with reserved broccoli buds and heat through.
