|Saturated fat||1 g|
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- On stove, heat oil in a soup pot over medium heat. Add onion and carrot, and cook for 5 minutes.
- Add potato and broccoli, stir well, then add broth. Bring to a boil, lower heat, cover, and simmer for 20 minutes. Remove from heat, stir, and let cool for 5 minutes.
- Stir in milk and yogurt. With an immersion blender, puree until smooth. Reheat soup and serve.
- Optional: Top each bowl with a teaspoon of shredded cheddar cheese.