Broccoli cottage cheese soup

Ingredients

• 240 gBroccoli — small florets and peeled stem pieces
• 300 g2% cottage cheese
• 200 ml1% milk
• 200 mlVegetable broth
• 50 gOnion — diced
• 5 gOlive oil
• 0.3 gGround black pepper

Steps

1. 1

   Cook the onion

   Heat the oil in a saucepan. Add onion and cook gently for 4–5 minutes without browning.

2. 2

   Soften the broccoli

   Add broccoli and broth, cover and simmer for 10–12 minutes until the stems are very tender. Add a splash of water if needed to prevent the pan drying out.

3. 3

   Blend

   Remove from heat. Add milk and cottage cheese and blend carefully with a stick blender until smooth. For a jug blender, cool first and follow its hot-liquid guidance.

4. 4

   Warm gently

   Return to low heat and stir until hot throughout, avoiding a rolling boil. Add pepper, thin with water if desired and divide into two bowls.

Notes

• Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or below for up to 3 days; reheat the portion you need to 165°F / 74°C.
• The cottage cheese supplies much of the protein. Using a dairy-free alternative changes the estimate substantially.