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Creamy Broccoli Spinach Soup With Greek Yogurt
Skinny Creamy Broccoli Spinach Soup. Takes less than 30 minutes to make and only takes one pot!
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, if desired
Instructions
- 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.
Nutrition Information
Calories: 142kcalCarbohydrates: 10gProtein: 8gFat: 9gSaturated Fat: 2gCholesterol: 2mgSodium: 141mgPotassium: 592mgFiber: 3gSugar: 2gVitamin A: 3400IUVitamin C: 90mgCalcium: 119mgIron: 2mg