Broccoli and potato soup

Ingredients for 4 servings:

• 500 g broccoli
• 6 potatoes
• 1 onion(s)
• 1,300 ml vegetable broth
• 4 tbsp cream cheese
• 1 tbsp butter or margarine
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel and dice the onion. Peel and dice the potatoes. Put the butter in a saucepan and sauté the onions. Add the diced potatoes and fry lightly. Deglaze with the vegetable stock and simmer for about 15 minutes. Meanwhile, trim the broccoli and cut it into not-too-large florets. Add the broccoli to the soup and cook for another 15 minutes. Add a little more seasoning if desired and thicken with the cream cheese. Tip: I sometimes use frozen broccoli cooking water as the vegetable stock because it has a high calcium content.