Ingredients
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 1 small carrot, diced
- 1 celery rib, diced
- 3 cloves garlic, minced
- 6 cups low-sodium vegetable broth
- 7 cups broccoli florets plus peeled, chopped stems
- ¾ cup plain Greek yogurt or blended cottage cheese
- 1½ cups shredded sharp cheddar, divided
- 1 tsp Dijon mustard
- 1 pinch ground nutmeg
- ¾ tsp kosher salt, more to taste
- ¼ tsp black pepper
- 1 tsp lemon juice (optional)
- parsley to serve (optional)
Equipment
- large pot or Dutch oven
- blender or immersion blender
- cutting board
- chef's knife
- ladle
- measuring cups and spoons
- grater (for cheddar)
Method
- Warm oil in a pot over medium. Sauté onion, carrot, and celery 5 minutes. Stir in garlic for 30 seconds.
- Add broth, broccoli, Dijon, salt, pepper, and nutmeg. Simmer 10 to 12 minutes until broccoli is tender.
- Ladle about half the soup into a blender with Greek yogurt. Blend smooth and return to the pot.
- Reduce heat to low. Stir in 1 cup cheddar until melted. Add lemon if desired. Serve topped with remaining cheddar and parsley.
Nutrition
Calories: 290kcalCarbohydrates: 21gProtein: 18gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 620mgPotassium: 650mgFiber: 5gSugar: 6gVitamin A: 3500IUVitamin C: 60mgCalcium: 180mgIron: 1.6mg
Notes
For extra protein, blend in 1 cup cooked white beans. Dairy-free: replace yogurt and cheddar with ¼ cup nutritional yeast and 1 small potato, diced, simmered with broccoli then blended. No green onion used.
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