Creamy Broccoli & Potato Soup

Ingredients

• 1/2 (55 g) onion
• 1 1/2 tsp (8 ml) extra-virgin olive oil
• 1 garlic clove
• 3/4 cup (128 g) potato
• 1 2/3 cups (400 ml) low-sodium vegetable broth
• 2 1/2 cups (220 g) broccoli florets
• 1 cup (250 g) plain Greek yogurt, 2%
• 3 1/2 tbsp (50 g) cottage cheese, 2%
• 1 2/3 tbsp (10 g) Parmesan, grated
• 2 tsp (10 ml) lemon juice
• a pinch of fine sea salt

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Method

1. Soften the onion in the oil for 5 minutes, add the garlic, then the potato, diced small, the broth and salt, and simmer 10 minutes until the potato yields to a knife.
2. Add the broccoli and give it 5 minutes and no more. Longer and it goes gray and tastes of cabbage.
3. Off the heat, let it cool 5 minutes and blend smooth, then blend in the yogurt, cottage cheese and Parmesan. Sharpen with the lemon juice; taste and salt if needed.