Imagine a soup that's not just a meal, but a nutritional powerhouse that will make your taste buds dance and your body thank you! This Creamy Broccoli Spinach Soup with Greek Yogurt is about to revolutionize your dinner routine. Packed with vibrant green vegetables, silky smooth texture, and a protein-rich twist from Greek yogurt, this recipe is the ultimate comfort food that doesn't compromise on health. Whether you're a busy professional, a health enthusiast, or simply someone who loves delicious, easy-to-make meals, this soup is your new go-to recipe that will leave you feeling satisfied and nourished.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups broccoli florets
- 2 cups fresh spinach
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup Greek yogurt
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Begin by preparing all your ingredients. Rinse the broccoli florets and fresh spinach under cold water to remove any dirt or impurities. Chop the onion and mince the garlic cloves.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the broccoli florets to the pot and stir to combine. Cook for another 3-4 minutes, allowing the broccoli to soften slightly.
- Pour in the 4 cups of vegetable broth, bringing the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 10 minutes, or until the broccoli is tender.
- After the broccoli is tender, add the fresh spinach to the pot. Stir well and allow the spinach to wilt for about 2-3 minutes.
- Remove the pot from the heat and let the soup cool slightly. Using an immersion blender, carefully blend the soup until smooth and creamy. If you don't have an immersion blender, you can transfer the soup in batches to a countertop blender.
- Once blended, return the soup to the pot (if using a countertop blender) and stir in 1 cup of Greek yogurt. Mix well until the yogurt is fully incorporated and the soup is creamy.
- Season the soup with salt and pepper to taste. If the soup is too thick, you can add a little more vegetable broth to reach your desired consistency.
- Serve the creamy broccoli spinach soup hot, garnished with additional Greek yogurt or a sprinkle of fresh herbs if desired. Enjoy your delicious and nutritious meal!
Tips
- Ingredient Temperature Matters: Ensure your vegetables are fresh and at room temperature for optimal blending and flavor development.
- Blending Technique: If using a countertop blender, blend in small batches and remove the center lid cap to allow steam to escape, preventing potential splattering.
- Yogurt Incorporation: Add Greek yogurt off the heat to prevent curdling and maintain a smooth, creamy texture.
- Consistency Control: Keep extra vegetable broth on hand to adjust the soup's thickness to your preference.
- Flavor Boosters: Experiment with garnishes like toasted pumpkin seeds, a drizzle of olive oil, or fresh herbs to elevate the soup's flavor profile.
- Make-Ahead Friendly: This soup can be prepared in advance and reheated gently, making it perfect for meal prep.
- Storage Tip: Store in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to a month.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 8g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 10mg
