I think many times we don’t evangelize because we undertake everything in our own power. We attempt to leave God out of it. We forget that it is His will and pleasure for His gospel to be known. He wants sinners saved. Simply put, we don’t pray for opportunities to share the gospel, so how surprised should we be when they don’t come? If you’re not evangelizing because you think you lack opportunities, pray and be amazed as God answers your prayers.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Soups, Lowfat	10	servings

INGREDIENTS

1	lb	Broccoli
1	tb	Olive oil
3		Leeks; or one onion, trimmed and sliced
2		Cloves garlic; finely chopped
1/2	c	Water
1	lb	All-purpose potatoes; peeled and diced
6	c	Lowfat chicken broth; low salt
1/3	c	Nonfat dry milk; mixed with
7/8	c	Water
1/8	ts	Salt
1/8	ts	Pepper

INSTRUCTIONS

Step 1: Cut the broccoli florets from the stems. Using a vegetable
peeler, peel the broccoli stems, then slice them.
Step 2: In a 4-quart saucepan, heat oil over moderate heat. Saute
leeks and garlic until softened. Add the water and cook about 5
minutes, until soft.
Step 3: Add broccoli stems to the saucepan with potatoes, stock, and
milk. Simmer, partially covered, about 8 minutes, until broccoli and
potatoes are tender.
Step 4: Stir in the broccoli florets and simmer the soup about 5
minutes longer, until the florets are very tender.
Step 5: Remove from the heat. With a skimmer or slotted spoon,
transfer the vegetables to a blender or food processor. Puree until
very smooth.
Step 6: Return the puree to the liquid in the saucepan. Return the
pan to the heat until the soup is warmed through. Season with the
salt and pepper.
Source: the How-To Book of Healthy Cooking: Good Food That's Good for
You. Reader's Digest Staff. (Jan 1996) ISBN#: 0895777894 Hardcover.
Notes: Introduction: Thicken the soup with pureed potato instead of
cream. Substitute thin-skinned new potatoes with no green patches and
leave them unpeeled to retain more of the nutrients. Makes 10 cups.
Preparation time: 25 minutes. Cooking time: 30 minutes.
*PER SERVING (cup): Calories 87; Total Fat 2g (13% cff) - est by
MasterCook
NOTES : Enhance the soup by adding pureed leftover vegetables.
Recipe by: Reader's Digest Healthy Cooking / adapted
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr
05, 1999, converted by MM_Buster v2.0l.

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