Health & Wellness

Ingredients

• 2 teaspoons olive oil
• ½ finely diced yellow onion
• 6 cloves garlic, chopped
• 1 cup cubed, peeled sweet potato
• 1 cup chopped orange bell pepper
• 3½ cups fat-free, sodium-free chicken or vegetable broth
• 1 cup low-fat cottage cheese
• ¼ cup plain Greek yogurt
• 1/8 teaspoon black pepper
• Chopped parsley for garnishing

Directions

1. Heat oil in medium saucepan over medium heat. Add onion and garlic. Cook for 3 minutes or until onion is tender.
2. Add potato, bell pepper and chicken broth. Bring to a boil; reduce heat and simmer 10-15 minutes or until potato is easily pierced with a fork. Remove from heat; cool completely. 
3. Place potato-broth mixture in food processor or blender; process until smooth. Refrigerate until completely cool.
4. Place cottage cheese and yogurt in food processor or blender; process until smooth. Set aside ¼ cup cheese mixture. Stir remaining cheese mixture into the chilled soup until smooth. Add black pepper; mix well. Top each serving with a spoon of blended cheese-yogurt mixture. Garnish with parsley.

Makes 6 servings.

Note: This soup can be served warm.