Broccoli Mint Soup with Garlic, Lemon, and Greek Yogurt
Using mostly pantry staples, this soup is quick and easy and a nice way to sneak in a ton of veggies in a fresh, tangy way! It’s hard to find a good broccoli soup recipe that’s not a classic broccoli cheddar, but I really wanted something different, something much lighter, and this one came to me since I had some greek yogurt I really needed to use up! The combination of the yogurt along with the mint and lemon give this soup a tangy flavor that will have you forgetting about broccoli cheddar. Serve this with more yogurt and some crusty bread for a complete, filling meal!
Prep Time: 5 minutes
Cook Time: 20 minutes
Level: Easy
Ingredients - serves 2 for a meal, 4 as a side
5 cups of broccoli
1/2 onion, diced
5 cloves of garlic, chopped
1 tbsp. chopped fresh mint
3 tbsps. olive oil, plus extra for drizzling
3 cups of veggie stock
3/4 cup greek yogurt, plus extra for serving
2 tbsps. lemon juice
Kosher salt and pepper
In a large pot or Dutch oven, heat the olive oil up over medium heat. Add the garlic, onion, and broccoli, sprinkle with a good amount of salt, and let sauté for about 5 minutes.
Add the chopped mint and cook for another minute. Add the stock, stir and cover. Let simmer while covered for 12 minutes, until the broccoli is nice and soft.
Use an immersion blender or add mixture to a normal blender and blend until smooth and no broccoli chunks remain.
Stir in the greek yogurt, lemon juice, and some more salt and black pepper to taste. Enjoy!
Plating: Add to a bowl, serve with a fresh spoonful of greek yogurt, more fresh mint, an olive oil drizzle, and some crusty bread!