A little lighter, but still creamy and delicious. No cream here, just some greek yogurt and broccoli stalk! Blending the soup (but leaving florets to stir in) allows for a creamy texture without cream and still some texture. I add a handful of spinach for a vibrant green colour and more nutrients but you can leave it out.
Serves 4 large bowls
2 tbsp butter
2 heads of broccoli, cleaned and trimmed into small sized florets (keep stalks just shave the outer layer off and chop, we are using these!)
1 onion, roughly chopped
3 cloves garlic, chopped
4-5 cups veggie stock or water works well too!
1/2 cup full fat greek yogurt
3/4-1 cup old/sharp cheddar cheese, shredded
large pinch of each red pepper flakes and dried thyme
sea salt and freshly cracked black pepper
handful of spinach, optional
Melt your butter in a large pot over medium heat. Add chopped onion, garlic, pinch of thyme and red pepper flakes and a large pinch of salt and pepper. Cook until softened, about 5 minutes, stirring occasionally. Next add your chopped broccoli stalks and half of your florets. Pour in 4-5 cups of veggies stalk or water and cover. Cook until completely tender. About 10 minutes.
Transfer all soup contents to a blender (be careful!) and blend until super creamy. You may have to work in batches, you don't want to fill your blender more than half way. Add your handful of spinach while blending too, if desired.
Add back to your pot and add the rest of your florets. Cover and cook for 5 more minutes. Remove from heat and stir in your yogurt and shredded cheese. Season to taste with salt and pepper.
To serve ladle into bowls and garnish with a little more cheese and cracked black pepper.
Serve with garlic bread if desired.
This keeps well for 4-5 days in the fridge.