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Broccoli Lemon Soup

Fresh broccoli and lemon create a bright soup with a smooth, creamy finish. Greek yogurt adds richness while keeping the recipe light.
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Prep Time 15 minutes
Cook Time 25 minutes
Course: Appetizer, lunch, Soup
Cuisine: American
Calories: 145
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 1 small potato peeled and diced
  • 1½ pounds broccoli stems and florets separated
  • 4 cups low-sodium vegetable broth
  • ½ tsp dried thyme
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¾ cup plain nonfat Greek yogurt
  • 2 tbsp fresh lemon juice
  • ¼ cup grated Parmesan optional

Method
 

  1. Heat the olive oil in a large pot, add the onion, and cook for about 4 minutes until softened.
  2. Stir in the garlic, then add the potato, chopped broccoli stems, vegetable broth, thyme, salt, and black pepper.
  3. Bring the mixture to a boil, reduce the heat, and simmer for about 8 minutes.
  4. Add the broccoli florets and continue cooking for another 6 to 8 minutes until all the vegetables are tender.
  5. Blend the soup until smooth, then allow it to cool for a few minutes before adding the dairy ingredients.
  6. Stir in the Greek yogurt, lemon juice, and Parmesan, if using, until evenly combined.
  7. Reheat gently without boiling, taste the seasonings, and serve warm.