Broccoli Soup (With Tomatoes) Recipe

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   ["Wash the broccoli thoroughly.", "Slice it in small pcs, discarding the tough part of the stalks.", "Chop well the garlic, parsley and bacon.", "Pour the extra virgin olive oil into a soup pot, add in the broccoli, garlic, parsley and bacon, and saute/fry them for a minute or possibly two while stirring at the same time.", "Add in the tomato paste and 2 c. water.", "Stir well.", "Cover the pot and allow the soup to cook for about 5 min.", "Add in the remaining water and cook the soup over medium heat for about 30 min.", "Add in salt and pepper and simmer for a few min.", "Just before serving, puree the soup in a blender.", "Soup can be served warm or possibly cool.", "If it is served warm, garnish the soup at the last minute with some grated cheese.", "When served cool, it should be refrigerated for at least 2 hrs, and instead of the grated cheese, one may add in 1 tsp.", "lowfat sour cream to each serving bowl as a garnish.", "Notes: This tomato-y version comes from ""Twelve Months of Monastery Soups,"""]

* Per serving · 4 servings · Values may vary.