Broccoli Soup with Sauteed Mushrooms -- This healthy soup is packed with flavor and nutrients and made creamy with a little bit of Greek yogurt | wearenotmartha.com
Broccoli Soup with Sauteed Mushrooms
Prep Time
15 mins
 

This healthy Broccoli Soup with Sauteed Mushrooms is packed with flavor and nutrients and made creamy with a little bit of Greek yogurt.

Course: Entree
Servings: 4 servings
Author: We are not Martha
Ingredients
  • 1 lb broccoli florets (about 2 large heads)
  • 1/2 cup vegetable or chicken broth
  • 4 oz. 2% Greek yogurt
  • 3 tsp minced garlic, divided
  • 4 tsp freshly squeezed lemon juice, divided
  • 1 tsp red hot pepper flakes, divided
  • Salt
  • Pepper
  • 1 Tbsp olive oil
  • 4 oz. sliced mushrooms
  • 1 Tbsp finely chopped parsley
  • Finely grated parmesan cheese, optional for topping
Instructions
  1. 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.

  2. 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.

  3. 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.

  4. Serve broccoli soup in bowls and top with sautéed mushrooms. Sprinkle a little parmesan cheese on top, if desired.