meal components: protein + veggie
Servings |
servings
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- 7 oz cottage cheese (100g per 3.5 oz) fat free
- 2 cups broccoli finely chopped-AP
- 1 1/2 cup leeks (white and light green portion only) thinly sliced
- 1/4 cup onion minced
- 4 cups chicken broth You can use water instead
- 1/2 tsp sea salt
- 1/2 tsp freshly ground pepper
- 1/4 tsp garlic powder
- 1 dash hot sauce or to taste
- 2 tbsp chives thinly sliced (garnish)
Ingredients
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- Heat a large pot over medium-high heat. Add the broccoli, leeks, and onion, and sauté for 2-3 minutes, until softened. Season with salt, pepper, and garlic powder.
- Add the chicken broth and bring to a simmer. Simmer for 5 minutes.
- Reduce heat to low and stir in the cottage cheese. Use an immersion blender to puree the soup until creamy. (Alternatively, carefully transfer the soup to a blender, blend until smooth, then return to the pot.)
- Taste the soup and add a dash of hot sauce, if desired.
- Remove from heat, ladle into a bowl, and garnish with chives.
Makes 3 cups of soup in total. Note that this will depend on how much your soup cooks down/how long you simmer it - total amount can vary. If you make this in bulk, I suggest you measure the total amount it makes at the end and then divide it by the number of servings you should get to know how much to serve yourself.