Ingredients

Scale

2 cups broccoli florets, chopped

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

3 cups low-sodium chicken or vegetable broth

1 cup unsweetened almond milk (or regular milk)

1 cup cottage cheese or Greek yogurt

1 1/2 cups shredded sharp cheddar cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon paprika (optional)

1 scoop unflavored protein powder (optional, for extra protein)

Instructions

Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until soft, about 3-4 minutes.

Add the chopped broccoli and broth. Bring to a simmer and cook for about 10 minutes, until the broccoli is tender.

Reduce the heat and stir in the milk, cottage cheese (or Greek yogurt), salt, pepper, and paprika. Use an immersion blender to blend the soup until smooth, or leave some chunks for texture.

Stir in the shredded cheddar cheese until fully melted. If using protein powder, whisk it in at this stage until dissolved.

Simmer for another 2-3 minutes, then serve hot.