Reserve some small pieces of broccoli for garnish, together with a little grated orange rind. Heat the oil and cook the onion until it has just softened but not browned. Add the broccoli and stir round. Cook, covered, for a few minutes and then add the orange juice and stock. Bring to the boil, cover and simmer for about 20 minutes, until the broccoli is soft. Puree the soup in a blender. Mix the cornstarch and a water to a smooth paste and stir into the soup with salt and pepper to taste. Return the soup to the heat and cook for a further five minutes. Serve, garnished with the reserved broccoli and the orange rind. Use frozen broccoli if fresh is not available. Serve cold if preferred. Source: Cooking With Yogurt  Hallgarten Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 14, 1998

Thought I say thanks for this great recipe! After trying it, I decided to buy the book, can't wait for it to arrive. Thanks Gail F. Columbus, Ga