Potato-Pickle Soup

Serves 4


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.

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