Ingredients (serves 2):
1 tbsp. olive oil
1 white onion, finely chopped
1 broccoli head, florets and stems coarsely chopped
2 medium sweet potato peeled, chopped
4 cups (950ml) vegetable stock
½ cup (120g) Greek yogurt
salt and pepper
- Heat the olive oil in large saucepan over medium heat. Add the onion, broccoli stems and sweet potato and cook, stirring, for 5 minutes.
- Add the stock and additional 2 cups (480ml) of cold water. Bring to the boil, then reduce the heat to low, and add broccoli florets. Cook for 15 minutes or until the sweet potato has softened.
- Set aside to cool slightly, then use a hand-blender to blend the soup until smooth.
- Divide the soup between 4 serving bowls, top with yogurt and gently swirl. Season to taste and serve immediately.