Healthy Broccoli Soup

1 tablespoon extra virgin olive oil
1 medium onion chopped
4 stalks celery diced
2 to 4 garlic cloves to taste, minced
2 pounds broccoli mostly crowns, chopped; stems, if using, peeled and diced
6 ounces potatoes peeled and diced, or ½ cup medium grain rice
2 quarts chicken stock
A bouquet garni made with a bay leaf a Parmesan rind, and a couple of sprigs each thyme and parsley
Salt and freshly ground pepper to taste
1/4 c greek nonfat yogurt
1½ ounces spinach leaves or baby spinach 1 cup, tightly packed
2 tablespoons chopped fresh herbs such as parsley, tarragon, chives, for garnish
Optional Garnishes
A drizzle of olive oil
a sprinkle of freshly grated Parmesan

Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and celery. Cook, stirring, until tender, about 5 to 8 minutes. Do not allow these ingredients to brown. Add a generous pinch of salt to prevent this from happening (the salt draws out liquid from the vegetables). Add the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.
Step 2
Add the broccoli, potatoes or rice, water or stock, bouquet garni, and salt, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Remove the bouquet garni. Stir in the spinach and yogurt let sit for a minute off the heat. Add freshly ground pepper, taste and adjust salt.
Step 3
Using a hand blender or cuisinart blend the soup. Adjust seasoning to taste with salt and pepper. Serve, topping each bowl with a sprinkle of chopped herbs and with other garnishes of your choice.