This creamy soup is relatively low in fat and calories. Broccoli is so good for us; we should eat as much of it as possible. The baking soda in the recipe preserves the green color of the vegetables.

Serves 4–6

1 pound broccoli
¼ cup butter or Smart Balance
¾ cup diced potatoes
¾ cup diced onion
4 cups water
4 bay leaves
⅛ teaspoon baking soda
1 cup plain low-fat yogurt, plus extra for garnish

If you have one of those new cooking blenders by Cuisinart, this soup is even easier to make. Sauté the onions and potatoes right in the blender, add the water, broccoli, and baking soda, and cook. Then switch to blend mode. You might want to omit the bay leaves so you don’t have to fish them out before blending.

1. Peel and cut the broccoli into 2-inch pieces and florets. Set aside about eight florets.
2. Heat the butter in a large, heavy-bottomed soup pan. Add the potatoes and onion and cook over medium heat for five minutes.
3. Add the broccoli, water, bay leaves, and baking soda. Bring to a boil and then simmer for 20 minutes or until the broccoli and potatoes are tender.
4. Add the broccoli florets and cook for another 10 minutes. Allow the soup to cool slightly. Remove the florets to use as garnishments.
5. Remove the bay leaves and add the yogurt.
6. Pour the soup into a blender (or blend by hand) and whirl for three to five minutes or until smooth.
7. Pour into soup bowls, add the reserved florets, and swirl with the extra yogurt.

Broccoli has isothiocyanates and indoles, sulfur compounds with anti-cancer activities. The lutein in broccoli helps protect your eyes as you age. Broccoli also contains superoxide dismutase (SOD), a powerful antioxidant and anti-inflammatory that fights free radical damage to keep skin looking young. Calcium promotes healthy bones and helps regulate blood pressure.

This excerpt has been adapted from “The Age Beautifully Cookbook” by Grace O. To buy this book, click here.