Creamy Broccoli Soup

Thoroughly wash the broccoli, then thinly slice the stems and break the florets into small pieces.

Heat the olive oil in a heavy-bottomed pot over medium heat. Add the sliced broccoli stems and vegetable broth, bringing everything to a boil.

Once boiling, cover the pot, reduce the heat to low, and let it simmer for about 3–4 minutes.

Place the broccoli florets on top, trying not to stir them in. Cover the lid and let gently simmer until the florets are tender, about 5 minutes.

Turn off the heat and divide the mixture into two batches for blending. Add an equal amount of milk and a bit of basil to each half, blending until smooth.

Pour the blended soup back into the pot and add yogurt, quark, or sour cream of your choice.

Gently warm the soup through, seasoning with salt and pepper to taste.