Ingredients
Scale
- 1 tbsp olive oil or butter
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 4 cups broccoli florets (about 1 large head)
- 1 medium Yukon Gold potato, peeled and diced (~1 cup)
- 3 cups low-sodium vegetable or chicken broth
- ½ tsp dried thyme (or 1 tsp fresh)
- Salt & black pepper to taste
- ¼ cup plain Greek yogurt or unsweetened plant-based yogurt (for creaminess)
- Optional: pinch of nutmeg or lemon zest for brightness
Garnish (optional):
- Chopped chives or green onions
- Grated Parmesan or nutritional yeast
- Crispy roasted chickpeas or croutons
Instructions
- Sauté aromatics: Heat oil in a pot over medium heat. Add onion; cook 5 minutes until soft. Stir in garlic; cook 30 seconds more.
- Add veggies & broth: Stir in broccoli, potato, broth, and thyme. Bring to a boil.
- Simmer: Reduce heat, cover, and simmer 15–20 minutes, until broccoli and potato are very tender.
- Blend: Use an immersion blender to purée until smooth (or carefully transfer to a countertop blender in batches).
- Finish: Stir in Greek yogurt, salt, pepper, and optional nutmeg or lemon zest. Warm gently—do not boil.
- Serve hot, garnished as desired.
💡 Pro Tips:
– No potato? Use ½ cup cooked white beans or cauliflower for creaminess.
– For extra protein, stir in ½ cup cooked white beans before blending.
– Make it dairy-free: Use coconut yogurt or omit yogurt entirely—the potato adds enough body!
– Stores well: Keeps in fridge up to 4 days or freezer up to 3 months.
Prep Time & Nutrition (per serving, serves 4):
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min
Servings: 4 | Calories: 120 | Net Carbs: 16g | Fats: 5g | Protein: 6g | Fiber: 4g
Servings: 4 | Calories: 120 | Net Carbs: 16g | Fats: 5g | Protein: 6g | Fiber: 4g