Your Recipe

Recipe Instructions:

Ingredients
1 brown onion, finely chopped

500g broccoli, stems finely chopped, florets coarsely chopped

500g gold sweet potato, peeled, finely chopped

4 cups (1L) vegetable stock

1/2 cup (140g) Greek-style yoghurt

Method
Step 1
Heat a medium saucepan over medium heat. Add the onion, broccoli stems and sweet potato and cook, stirring, for 5 mins or until the onion softens.
Step 2
Add the stock and 2 cups (500ml) water. Bring to the boil. Reduce heat to low. Add broccoli florets. Cook for 15 mins or until sweet potato is tender. Set aside to cool slightly.
Step 3
Use a stick blender to carefully blend the soup until smooth. Divide among serving bowls. Place yoghurt in a small bowl and stir in 2 tablespoons water. Add to the soup and gently swirl. Season.