Yield: about 6 servings


  • 2 tbsp. butter
  • 1 medium onion, chopped
  • 3-4 cloves garlic, minced or pressed
  • ½ tsp. red pepper flakes
  • 1 large crown broccoli
  • 4 cups veggie broth
  • ½ tsp. kosher salt
  • Freshly ground pepper, to taste
  • Parmesan rind (optional)
  • ½ cup low-fat greek yogurt
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  • step 1: HideShow Images

    Melt the butter over medium-high heat in a large pot or Dutch oven. Add the onion, garlic and red pepper flakes to the pan and sauté, stirring occasionally, until the onion is softened, about 5-6 minutes. Meanwhile, chop the broccoli into florets. Remove and discard  woody ends of the broccoli stems. Peel the stems and then chop into 1-inch chunks.

  • step 2: HideShow Images

    Once the onion is softened, add the broccoli, veggie broth, salt and pepper to the pot. Add in the Parmesan rind. Bring to a boil. Reduce the heat to a simmer, cover with the lid slightly cracked and let cook until the broccoli is fork tender, about 10 minutes.

  • step 3: HideShow Images

    Remove the Parmesan rind. Remove the pot from the heat. Use an immersion blender (or food processor) to puree the mixture until smooth. Stir in the greek yogurt and season with additional salt and pepper to taste.