Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • Add oil to a large pot. Add in onions and cook for 2 minutes. Stir in garlic and cook for an additional minute.
  • Toss in broccoli and cook for 5 minutes over medium heat. Stir in chicken stock and bring to a boil. Simmer for another 5-10 minutes until broccoli is tender.
  • Take off of the heat and stir in spinach, Parmesan cheese and pepper.
  • Cool soup slightly. Add soup in two batches to a blender. (If you have an immersion blender you can do this in the pot). Pulse until thick and smooth. About 1-2 minutes each batch.
  • Add 1 tablespoon of Greek yogurt to each batch (2 tablespoons total) and pulse to combine. Season with salt and pepper, to taste.
  • Pour soup into bowls and serve immediately. Garnish with greek yogurt if desired.