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1. Combine broth, water, onion, cauliflower and potato in a medium to large soup pot and boil until the cauliflower and potatoes are soft.
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2. Using a small food processor (a blender would work, too), blend the cottage cheese until glossy and smooth. Set aside. This can be done while you wait for the cauliflower and potatoes to boil.
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3. Using a slotted serving spoon, scoop out the now-soft cauliflower, potato, onion and about 1 cup of the broth and carefully place into a blender. Carefully puree until smooth. This mixture will be extremely hot so again, use caution as you blend and again as you add the pureed vegetables back into the pot.
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4. Stir in the garlic, salt, pepper and parsley.
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5. Add the frozen broccoli. I found the chopped frozen broccoli to be a big timesaver and it worked really well in this recipe, but fresh broccoli would be fine.
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6. Dissolve cornstarch into water and add to soup.
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7. Bring to boil and then simmer until ready to eat. About 5-10 minutes before I was ready to serve, I took it off the heat and allowed it to sit for a couple of minutes. This helped it thicken it a bit more for an even creamier texture.
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8. Top with shredded sharp cheddar. Enjoy!
