Broccoli Soup with Sauteed Mushrooms
This healthy Broccoli Soup with Sauteed Mushrooms is packed with flavor and nutrients and made creamy with a little bit of Greek yogurt.
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Makes: 4 servings
Ingredients
- 1 lb broccoli florets (about 2 large heads)
- ½ 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
- 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 ¾ cup of the water.
- Put broccoli in a blender along with ¾ cup of reserved water, vegetable or chicken broth, Greek yogurt, 2 tsp minced garlic, 2 tsp lemon juice, ½ tsp red pepper flakes, ½ tsp salt, and ¼ 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 ½ tsp red pepper flakes. Cook for about 4 minutes. Season with about ¼ tsp salt and ¼ 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.
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