Creamy and comforting, this broccoli soup has been reimagined by a dietitian to secretly pack in extra protein. Instead of heavy cream, it uses high-protein milk and blended cottage cheese to create a rich, velvety texture. Each bowl delivers over 20 grams of protein, making it not only cozy but also satisfying and nourishing. For a balanced meal, enjoy it with our Easy Seed Crackers.
Preparation
15
min
Cooking
60-90
min
Servings
4
Nutrition Facts (per serving)
Calories
280
Fat
13
Carbohydrates
20
Fibre
3
Protein
21
Sodium
620
Ingredients
- 250 ml (1 cup) cottage cheese, 1% M.F.
- 500 ml (2 cups) high protein milk, 2% M.F. (such as NatrelPlus), divided
- 30 ml (2 tbsp) olive oil
- 1 onion, finely chopped
- 500 ml (2 cups) liquid vegetable or chicken stock
- 45 ml (3 tbsp) cornstarch
- 1 crown of broccoli, finely chopped
- 5 cloves of garlic, minced (25 ml / 5 tsp)
- 60g (2 oz) low-fat mozzarella or cheddar cheese, shredded
Preparation
- In a blender, purée the cottage cheese with 1 cup of high-protein milk until smooth. Set aside.
- In a medium saucepan over medium-low heat, heat the olive oil and sauté the onions until translucent, about 3 to 4 minutes, taking care not to let them brown.
- Add the stock, the cottage cheese mixture, and the remaining milk. Stir to combine.
- In a small bowl, whisk the cornstarch with a small amount of cold water to create a slurry, then incorporate it into the soup.
- Bring the mixture to a gentle boil, then reduce the heat and simmer for 60 to 90 minutes, whisking occasionally, until the soup has thickened to the desired consistency. If the texture appears lumpy, use an immersion blender to achieve a smooth finish.
- During the final 10 minutes of simmering, add the broccoli and garlic, and continue to cook until tender.
- Just before serving, fold in the shredded cheese and stir until fully melted and incorporated.
Notes
Keeps for 4 days in the refrigerator, or up to 3 months in the freezer.
The soup will thicken as it cools.
