Description
A deliciously creamy and healthy soup packed with nutrients and protein, perfect for cozy nights.
Ingredients
Scale
- 4 cups broccoli (fresh or frozen, chopped into florets)
- 1 cup cottage cheese (can substitute with Greek yogurt)
- 1 cup cheddar cheese (sharp or mild, grated)
- 4 cups vegetable broth (low-sodium recommended)
- 2 cloves garlic (fresh, minced)
- 1 medium onion (diced)
- 2 tablespoons olive oil (for sautéing)
- To taste salt (for seasoning)
- To taste pepper (for seasoning)
- 1 teaspoon paprika (for seasoning)
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion is soft and translucent, about 5 minutes.
- Add the chopped broccoli to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes, or until the broccoli is tender.
- Once the broccoli is fully cooked, carefully use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, transfer the soup to a blender in batches, being cautious as the soup will be hot.
- After blending, stir in the cottage cheese (or Greek yogurt) until well combined.
- Stir in the grated cheddar cheese until it melts and blends smoothly. Season with salt, pepper, and paprika to taste.
- Ladle the soup into bowls and, if desired, garnish with extra cheese or a sprinkle of paprika.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 30mg