This healthy Broccoli Soup with Sauteed Mushrooms is packed with flavor and nutrients and made creamy with a little bit of Greek yogurt.
Bring a large pot of salted water to a boil and cook broccoli florets until they start to soften, but are still bright green (about 4-5 minutes). Drain broccoli, but be sure to reserve about 3/4 cup of the water.
Put broccoli in a blender along with 3/4 cup of reserved water, vegetable or chicken broth, Greek yogurt, 2 tsp minced garlic, 2 tsp lemon juice, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp pepper and puree until smooth.
Heat olive oil in a medium saucepan over medium heat and add mushrooms, remaining 1 tsp minced garlic, remaining 2 tsp lemon juice, and remaining 1/2 tsp red pepper flakes. Cook for about 4 minutes. Season with about 1/4 tsp salt and 1/4 tsp pepper. Add parsley and toss.
Serve broccoli soup in bowls and top with sautéed mushrooms. Sprinkle a little parmesan cheese on top, if desired.