Instructions: To prepare the soup, heat the olive oil in a saucepan and add the garlic, onions, carrots, and leeks. Saute over medium heat for about 2 minutes, until the onion is translucent. Add the yellow squash, zucchini, bell peppers, potato, broccoli, and stock, and bring to a boil. Add the bay leaf, reduce the heat to medium-low, and simmer for 20 minutes. Remove the bay leaf and discard. Stir in the tomatoes, rosemary, parsley, and pepper.

Transfer the mixture to a blender or food processor and puree until smooth. Return the soup to a clean saucepan and bring to a low boil before serving.

Thoroughly mix together the yogurt and chives in a mixing bowl. Ladle the soup into serving bowls and garnish each serving with a dollop of the chive yogurt.

NOTES : Winter is the season to enjoy hearty, nourishing soups. Variation: add some cooked beans and serve with a rustic five-grain or whole-wheat bread. The savory yogurt gives the soup some richness and makes a good, heart-healthy substitute for the more usual sour cream or creme fraiche. If you wish, you can thicken yogurt by straining out the excess fluid with a coffee filter or cheesecloth.

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