Summary

Ingredients

• 1 broccoli
• 4 large potato (s)
• 300 g natural yourt, 1.5%
• 1 liter vegetable broth
• 1 onion (s)
• some olive oil
• salt and pepper
• Garlic powder
• Sauce, (chilli sauce)
• coriander
• parsley

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Instructions

1. Chop the onion, wash the broccoli and cut into small florets. Peel the potatoes and cut them into pieces (the smaller the vegetables, the faster they can cook).
2. Heat olive oil in a pot. As soon as the oil is hot, add the onion cubes, fry until translucent and then deglaze with the vegetable stock. As soon as the broth starts to simmer, broccoli and potatoes can be added. As soon as the vegetables are cooked, remove some broccoli florets and set them aside. The vegetables can now be pureed in the pot until the vegetables are completely chopped up.
3. Then add approx. 200 g natural yoghurt so that the soup becomes nice and creamy. Season with salt, pepper, garlic powder (fresh garlic is also welcome), chilli and coriander so that the soup becomes pleasantly hot. Puree again briefly in between so that all ingredients mix well. Finally, add the broccoli florets that were set aside to give the soup a little bite. Add about one tablespoon of natural yoghurt per plate to the soup and garnish with a little parsley.