Lightened Broccoli and Potato Soup - 4 Cups

Makes about 4 cups

2 cups vegetable broth 1 garlic clove ½ small onion, cut into ½-inch pieces 2 tablespoons sherry 1 teaspoon sea or kosher salt ½ teaspoon freshly ground black pepper 6 ounces red potatoes, peeled and cut into ½-inch pieces ¾ pound broccoli, cut into ½ to 1-inch pieces ½ teaspoon lemon zest 2 ounces Cheddar, shredded

Nutritional information per serving (1 cup): Calories 145 (30% from fat) • carb. 17g • pro. 7g • fat 7g • sat. fat 3g • chol. 15mg • sod. 943mg • calc. 161mg • fiber 3g

1. Put the broth, garlic, onion, sherry, salt, pepper, potatoes and broccoli into the blender jar. Cover and set timer for 10 minutes and temperature on High. Once time expires, or once the mixture comes to a boil, stir to mix for about 15 seconds. Set timer for 30 minutes and temperature on Medium, stirring occasionally during the cooking process. 2. Once time expires, add zest and Cheddar and blend on speed 1, gradually raising to speed 3 for 3 minutes, or until completely smooth. Taste and adjust seasoning as desired.