Soup with broccoli and yogurt

125 g yoghurt without additives

1 glass broccoli

2 potatoes

1 carrots

1 tbsp. grated hard cheese

1 tsp. olive oil

Broccoli pour boiling water so that the water barely covered them, cook for 5 min on low heat.

Grate the potatoes and carrots grated, fry in olive oil with constant stirring.

Add passerotto in the soup, cook it for another 10 minutes, to slightly cool. Pour in the yogurt soup, stirring constantly.

Sprinkle the soup with grated cheese before serving.