Instructions: Bring water and salt to a boil, add broccoli, and cook for 20 minutes. Add milk and yogurt and cook a few more minutes. Puree in blender or food processor with miso.

In a small skillet, saute onion over medium flame, stirring constantly until golden. Add to soup.

VARIATION: For a nondairy version of the soup, use a very loose rice or oatmeal mixture (1 cup cooked rice blended in 1 cup water; or 3/4 cup rolled oats cooked in 3 cups water, then blended) instead of the milk and yogurt.

See: DIET FOR ALL SEASONS, by Elson M. Haas (MD) (Paperback -

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