Creamy potato and broccoli soup

Ingredients for 3 servings:

• ½ head of broccoli, cut into florets
• 2 large potatoes, peeled, diced
• salt water
• 150 ml vegetable stock
• 2 clove(s) garlic, chopped
• 2 tbsp cream cheese
• 3 tbsp natural yogurt for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

also suitable for cauliflower

Place the broccoli and potatoes in separate pots. Add salted water until the vegetables are well covered. Bring the water to a boil and cook the vegetables until tender (test with a toothpick – if it goes into the vegetables easily, they are done). Drain the vegetables in a colander. Stir the vegetable broth in a pot and add the broccoli, potatoes, and garlic to the hot broth. Puree the soup with an immersion blender until the soup is (almost) smooth – if desired. Stir in the cream cheese and bring the soup to a boil briefly. Ladle the soup into bowls and place a dollop of yogurt in the center of each bowl.