Broccoli soup with cheese toasts

Instructions

1. Heat the oil in a saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until softened.
2. Meanwhile, separate the broccoli florets from the stems. Chop stems. Add the stems, potato and 3 cups (750ml) water to the pan. Bring to the boil over high heat. Reduce heat and simmer, covered, for 10 minutes or until tender. Add florets. Simmer, covered, for 5 minutes or until just tender. Use slotted spoon to transfer 1 cup of florets to a bowl.
3. Blend soup until smooth. Divide soup among bowls. Top with reserved florets and 1/3 cup (65g) cottage cheese. Spread the remaining cheese over toasts and sprinkle with chives.