Broccoli and potato soup

Ingredients for 4 servings:

• 1 broccoli
• 4 large potatoes
• 300 g natural yogurt, 1.5%
• 1 liter vegetable broth
• 1 onion(s)
• some olive oil
• salt and pepper
• garlic powder
• Sauce (chili seasoning sauce)
• coriander
• Parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegetarian, super-quick soup à la Jule

Chop the onion, wash the broccoli, and cut it into small florets. Peel and chop the potatoes (the smaller the vegetables, the faster they cook). Heat olive oil in a pan. Once the oil is hot, add the diced onion, fry until translucent, and then deglaze with the vegetable stock. As soon as the stock starts to simmer, add the broccoli and potatoes. Once the vegetables are cooked, remove a few broccoli florets and set them aside. The vegetables can now be pureed in the pan until they are completely chopped. Then add about 200g of natural yogurt to make the soup nice and creamy. Season with salt, pepper, garlic powder (fresh garlic is fine too), chili, and coriander to give the soup a pleasant spiciness. Purée briefly every now and then to ensure all the ingredients are well blended. Finally, add the reserved broccoli florets to give the soup a bit of a bite. Add about one tablespoon of natural yogurt to the soup per plate and garnish with some parsley.