Name: Creamy Broccoli Spinach Soup with Greek Yogurt Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tbsp extra virgin olive oil; 2 tbsp onion (roughly chopped); 2 garlic cloves (roughly chopped); 4 cups broccoli (stems removed, roughly chopped); 2 1/2 cups low sodium chicken stock; 4 cups spinach; 2 tbsp Parmesan cheese (shredded); Salt and pepper, to taste; 2 tbsp Greek yogurt; Greek yogurt for garnish (optional)

Ingredients

Soup Base

2 tbsp extra virgin olive oil
2 tbsp onion (roughly chopped)
2 garlic cloves (roughly chopped)
4 cups broccoli (stems removed, roughly chopped)
2 1/2 cups low sodium chicken stock
4 cups spinach

Flavor Enhancers

2 tbsp Parmesan cheese (shredded)
Salt and pepper, to taste
2 tbsp Greek yogurt
Greek yogurt for garnish (optional)

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Instructions

Sauté Aromatics: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add roughly chopped onions and cook for about 2 minutes until they begin to soften. Then, add the chopped garlic and cook for an additional minute to release their fragrance.
Cook Broccoli: Add the roughly chopped broccoli to the pot and cook for 5 minutes over medium heat, stirring occasionally. Pour in 2 1/2 cups of low sodium chicken stock and bring the mixture to a boil. Reduce heat and simmer for 5 to 10 minutes until the broccoli becomes tender.
Add Spinach and Parmesan: Remove the pot from heat. Stir in the fresh spinach leaves, shredded Parmesan cheese, and freshly ground black pepper to taste. This will add creaminess and flavor to the soup.
Blend the Soup: Allow the soup to cool slightly for safety. Transfer it in two batches to a blender and pulse approximately 1 to 2 minutes each batch until the soup turns thick and smooth. Alternatively, use an immersion blender directly in the pot for convenience.
Incorporate Greek Yogurt: Add 1 tablespoon of Greek yogurt to each batch of blended soup and pulse to combine. Taste and adjust seasoning with salt and pepper as needed.
Serve and Garnish: Pour the warm soup into bowls and serve immediately. Optionally, garnish each bowl with a dollop of Greek yogurt for extra creaminess and a touch of tang.

Notes

Using low sodium chicken stock allows better control over salt content.
Spinach is added after cooking broccoli to retain its bright color and nutrients.
Greek yogurt not only adds creaminess but also boosts the protein content of the soup.
Can be prepared vegetarian by substituting vegetable broth for chicken stock.
For a dairy-free option, omit Parmesan cheese and use dairy-free yogurt.
Cool the soup slightly before blending to avoid pressure build-up and kitchen accidents.

Author: Olivia
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Low Salt