1 medium onion, chopped
1 tbsp/15ml oil
l lb/450g broccoli, chopped
juice of 2 oranges
2 ? cups/600ml/l pt vegetable stock
1 ? cups/300ml/ ? pt yogurt
1 tbsp/15ml cornstarch
2 tbsp/30ml water
salt and freshly ground black pepper
Serves 6
(Reserve some small pieces of broccoli for garnish, together with a little grated orange rind.)
Heat the oil and cook the onion until it has just softened but not browned.
Add the broccoli and stir round. Cook, covered, for a few minutes and then add the orange juice and stock. Bring to the boil, cover and simmer for about 20 minutes, until the broccoli is soft.
Puree the soup in a blender. Mix the cornstarch and water to a smooth paste and stir into the soup with salt and pepper to taste.
Return the soup to the heat and cook for a further five minutes. Serve, garnished with the reserved broccoli and the orange rind. Use frozen broccoli if fresh is not available. Serve cold if preferred.