Ingredients
Scale
- 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 (if desired)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook for 2 minutes until it’s translucent.
- Stir in garlic and sauté for an additional minute until fragrant.
- Toss in broccoli and cook for 5 minutes, stirring occasionally.
- Pour in chicken stock and bring the mixture to a boil.
- Simmer for 5 to 10 minutes until the broccoli is tender.
- Remove the pot from heat and stir in spinach, Parmesan cheese, and pepper.
- Allow the soup to cool slightly. Use an immersion blender directly in the pot or transfer the soup in batches to a blender.
- Pulse until thick and smooth, roughly 1-2 minutes for each batch.
- Add 1 tablespoon of Greek yogurt to each batch (2 tablespoons total) and pulse again to combine.
- Season with salt and pepper to taste.
- Pour soup into bowls and serve immediately. Garnish with Greek yogurt if desired.
Notes
Customize the soup with herbs like parsley or dill for extra flavor. Pair with freshly baked bread or whole-grain crackers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 5mg