Broccoli Soup With Yogurt Recipes

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CREAMY BROCCOLI SPINACH SOUP WITH GREEK YOGURT



Creamy Broccoli Spinach Soup With Greek Yogurt image

Skinny Creamy Broccoli Spinach Soup. Takes less than 30 minutes to make and only takes one pot!

Provided by Kelley Simmons

Categories     Soup

Time 30m

Number Of Ingredients 10

2 tbsp extra virgin olive oil
2 tbsp onion (roughly chopped)
2 garlic cloves (roughly chopped)
4 cups broccoli (stems removed roughly chopped)
2 1/2 cups low sodium chicken stock
4 cups spinach
2 tbsp Parmesan cheese (shredded)
salt and pepper, to taste
2 tbsp greek yogurt
greek yogurt for garnish (if desired)

Steps:

  • Add oil to a large pot. Add in onions and cook for 2 minutes. Stir in garlic and cook for an additional minute.
  • Toss in broccoli and cook for 5 minutes over medium heat. Stir in chicken stock and bring to a boil. Simmer for another 5-10 minutes until broccoli is tender.
  • Take off of the heat and stir in spinach, Parmesan cheese and pepper.
  • Cool soup slightly. Add soup in two batches to a blender. (If you have an immersion blender you can do this in the pot). Pulse until thick and smooth. About 1-2 minutes each batch.
  • Add 1 tablespoon of Greek yogurt to each batch (2 tablespoons total) and pulse to combine. Season with salt and pepper, to taste.
  • Pour soup into bowls and serve immediately. Garnish with greek yogurt if desired.

Nutrition Facts : Calories 142 kcal, Carbohydrate 10 g, Protein 8 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 141 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

BEST CREAM OF BROCCOLI SOUP



Best Cream Of Broccoli Soup image

This recipe is thick and flavorful. It is simple, delicious, and quick to make, enjoy (I know you will).

Provided by Jessie A.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Broccoli Soup

Time 35m

Yield 6

Number Of Ingredients 8

5 tablespoons butter, divided
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste

Steps:

  • Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  • In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Nutrition Facts : Calories 207.2 calories, Carbohydrate 17 g, Cholesterol 31.9 mg, Fat 12.4 g, Fiber 3.6 g, Protein 9.2 g, SaturatedFat 7.4 g, Sodium 528 mg, Sugar 7 g

BROCCOLI SOUP



Broccoli Soup image

My friend's wife introduced me to this recipe. I HATE broccoli, but loved this soup. I ate every drop. It's simple and good!

Provided by LONBINDER

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 8

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, peeled and chopped
2 (10 ounce) packages chopped frozen broccoli, thawed
1 potato, peeled and chopped
4 cups chicken broth
¼ teaspoon ground nutmeg
salt and pepper to taste

Steps:

  • Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and chicken broth. Bring to a boil, reduce heat, and simmer 15 minutes, until vegetables are tender.
  • With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat. Season with nutmeg, salt, and pepper.

Nutrition Facts : Calories 63.5 calories, Carbohydrate 10.2 g, Fat 2 g, Fiber 3.1 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 19.6 mg, Sugar 2 g

BROCCOLI SOUP WITH YOGURT



Broccoli Soup with Yogurt image

Serve this simple creamy broccoli-packed soup as a first course or a light lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 6

2 teaspoons butter
1/2 cup red onion, chopped
2 cups milk
4 cups (cut from about 2 pounds of whole broccoli heads) broccoli florets
Salt and white pepper, to taste
1/2 cup plain whole yogurt or soy yogurt

Steps:

  • Heat butter in a large pot over medium heat. Saute onion until softened, about 4 minutes. Stir in milk, bring to a boil, and simmer for 4 minutes.
  • Cook the broccoli florets in rapidly boiling salted water until tender, about 5 minutes. Drain in a colander and rinse under cold water to set the bright green color. Drain.
  • Puree the milk mixture with broccoli in a blender. Return the soup to the saucepan and heat thoroughly. Season with salt and pepper. Serve lukewarm to warm. Garnish each serving with a dollop of yogurt.

Nutrition Facts : Calories 91 g, Fat 5 g, Protein 5 g

BROCCOLI WITH INDIAN-SPICED YOGURT



Broccoli With Indian-Spiced Yogurt image

This is an extra simple, slightly daring, very tasty addition for a standard table vegetable. I believe that it originated with Jamie Oliver. The yogurt mixture keeps well, and is then available to enliven broccoli even in an everyday meal.

Provided by Chef Wes

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs broccoli
1 tablespoon extra virgin olive oil
2 teaspoons cumin seeds
2 teaspoons fennel seeds
5 cardamom pods
1 cup plain yogurt
1 lemon

Steps:

  • Wash the broccoli, and break it into its florets, and cook 4 to 5 minutes at the most in salted water. Drain.
  • Heat oil in a skillet, and add the drained broccoli.
  • Meanwhile, in a small skillet, toast the cumin, fennel and cardamom until fragrant, about 3 to 4 minutes, and then grind them in a mortar and pestle.
  • Stir most of the spice mixture into the yogurt with the juice of the lemon.
  • Drizzel the spiced yogurt over the broccoli, and garnish with remaining spice mixture and some zest of the lemon.

Nutrition Facts : Calories 104.8, Fat 4.5, SaturatedFat 1.2, Cholesterol 5.3, Sodium 71.1, Carbohydrate 14.5, Fiber 5.1, Sugar 4.5, Protein 6.1

BROCCOLI SOUP



Broccoli Soup image

This is a simple, comforting, delicious soup. You can dress it up for a special occasion if you like, but I like it during the week with some fresh bread. A very quick meal, and a great winter dinner.

Provided by P48422

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 -2 head broccoli, trimmed and chopped
1 -2 potato, peeled and chopped
2 cloves garlic
5 -6 cups vegetable stock or 5 -6 cups chicken stock
salt and pepper, tt
1 teaspoon curry powder (optional)
1 cup heavy cream or 1 cup plain yogurt

Steps:

  • Reserve several broccoli florets for garnish.
  • Take the rest of the broccoli, the potato, garlic, the stock, a heavy pinch of salt and place all into a large pot over high heat.
  • Bring to a simmer and cook until the vegetables are soft, 20 minutes or so.
  • Meanwhile, cook the reserved florets in a little salted water until just done and still bright green.
  • Drain and set aside for service.
  • At this point add the curry powder, if using.
  • If not, transfer the vegetables to a blender or food processor (or use an imersion blender- I love mine!) and puree the vegetables with some of the stock until well pureed.
  • Return to the pot.
  • Taste, adjust for salt and pepper.
  • Add the cream or yogurt, stir to combine, heat to serving temperature.
  • Serve by spooning into bowls or cups, put a few drops of cream or yogurt in the center to decorate, and place a few of the reserved broccoli florets on top for garnish.

HOT YOGURT SOUP WITH BARLEY AND CILANTRO



Hot Yogurt Soup with Barley and Cilantro image

In the Middle East, yogurt is used in hot dishes as well as cold. To stabilize the yogurt so that it doesn't curdle when it cooks, you stir in a little cornstarch. This simple soup is both comforting and light, and it's good at any time of year. At this time of year I'd serve it warm but not simmering hot.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 13

1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1/2 cup barley, washed
3 cups chicken stock or vegetable stock
Salt
1 tablespoon cornstarch
2 tablespoons water
3 cups plain lowfat yogurt
Freshly ground pepper
1/2 cup chopped cilantro
Fresh lemon juice to taste
For garnish: paper-thin lemon slices

Steps:

  • Heat the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring often, until the onion is tender and beginning to color, about 10 minutes. Add the garlic and the barley and stir together until the garlic smells fragrant, about 30 seconds to a minute. Add the stock and salt to taste (depending on the saltiness of the stock), and bring to a boil. Reduce the heat to low, cover and simmer 40 minutes, or until the barley is tender.
  • In a small bowl, combine the cornstarch and 2 tablespoons water and stir until the cornstarch is dissolved. Whisk into the yogurt. Off the heat, whisk this mixture into the soup. Return to low heat and bring to a bare simmer, stirring. Do not boil. Add salt to taste and a generous amount of pepper. Stir in the cilantro, and season with fresh lemon juice if desired (or squeeze a few drops over each bowl). Serve hot or warm, garnished with thin rounds of lemon.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 6 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 669 milligrams, Sugar 11 grams

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