|Corn oil||1 Tablespoon|
|Whole wheat flour||1 Tablespoon|
|Skim milk||1 Cup (16 tbs)|
|Chicken stock/Vegetable stock||1 1⁄2 Cup (24 tbs)|
|Broccoli florets||2 Cup (32 tbs)|
|Sesame tahini||2 Teaspoon|
|Yogurt||1⁄2 Cup (8 tbs)|
|Nutmeg||1 Dash, freshly grated|
1) In a skillet, heat oil and saute flour and basil. Slowly pour in milk, stirring all the while.
2) Add in the stock and bring the mixture to a boil. Next, add in the broccoli florets and cook on low heat for about 8 minutes till the florets become soft.
3) In a blender, blend tahini and yogurt. Once well blended, turn the blender to low mode and add in the broccoli mixture, tamari and nutmeg. Turn up to medium and blend the mixture until smooth.
4) Serve the Broccoli Soup hot, sprinkled with grated cheese or a dollop of fresh cream.