Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1/2 yellow onion, (diced)
  • 2 carrots, (diced)
  • 2 heads broccoli crowns ((roughly 8 cups), chopped)
  • 3 cups vegetable broth ((can also use chicken stock if not vegetarian/vegan))
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/3 cup parmesan cheese, (grated (can use nutritional yeast, if vegan))
  • 1/4 cup plain greek yogurt ((can use non-dairy yogurt, if vegan))

Instruction

  • Heat the olive oil in a large, deep stock pot over medium-high heat.
  • Add the onion and carrot and cook until tender, about 4-6 minutes.
  • Add the broccoli, vegetable broth, salt, pepper, and parmesan cheese and cook, covered, for 15-20 minutes, or until broccoli is completely tender.
  • Use an immersion blender (or a kitchen blender, in batches) to completely puree the broccoli soup mixture.
  • Once pureed, add the greek yogurt and stir to incorporate.
  • Heat through before serving.