Monday, December 10, 2018

Broccoli-Parmesan-Yogurt Soup

Doug and I witnessed a miracle this morning … our first South Carolina snowflakes!! We watched in amazement as they drifted down, disappearing before ever touching the ground.

All I could think about was whether-or-not I had enough ingredients on hand to make soup. After all, there was no way we’d be driving to the store in this weather! (Hey, we’re not used to this type of weather; please don’t judge!)

Fortunately, there was fresh broccoli and enough other ingredients to make Broccoli-Parmesan-Yogurt Soup. Served with a little lavash, we were all set for a very satisfying lunch.
Broccoli-Parmesan-Yogurt soup with Lavash (just visible in the background)

Broccoli-Parmesan-Yogurt Soup
Serves 4

1 Tbsp. olive oil
1/2 medium sweet onion, diced
2 medium carrots, peeled and diced
2 heads of broccoli (approx. 8 cups), rinsed and coarsely chopped
4 cups chicken broth (vegetable broth may be substituted)
Salt and ground black pepper, to taste
1/4 cup grated Parmesan cheese
1/4 cup plain Greek yogurt

Broccoli soup ingredients
Heat the olive oil in a large pot over medium-high heat.

Add the onions and carrots; cook until tender, about 5 minutes. Add broccoli and cook 3 more minutes.
Vegetables sauteing
To the pot, add broth, salt, and pepper; cook, covered, for 15-20 minutes, or until all the vegetables are completely tender. Turn off the burner.

Using an immersion blender, regular blender or a food processor, puree the broccoli mixture. (NOTE: If using a regular blender or food processor, blend soup in batches then return soup to the pot.) If the soup looks too thick, stir in a little water.

Once pureed, and with the heat still off, whisk-in the Parmesan cheese and Greek yogurt until well blended.

Turn burner on low heat. Gently heat soup before serving.

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