Makes 4 servings

Ingredients

• Olive oil spray
• 2 tablespoons onion, roughly chopped
• 2 garlic cloves, roughly chopped
• 4 cups broccoli, stems removed roughly chopped
• 2½ cups low sodium chicken broth
• 4 cups spinach
• ¼ teaspoon pepper
• Chives for garnish, if desired
• PHASE 2: 2 tablespoons Parmesan cheese, shredded
• PHASE 2: 2 tablespoons Greek yogurt, plain non-fat

Directions

1. Spray a pot with olive oil to simmer onions in.
2. Add in onions and cook for 2 minutes.
3. Stir in garlic and cook for an additional minute.
4. Toss in broccoli and cook for 10 minutes over medium heat.
5. Stir in chicken broth and bring to a boil. Simmer for another 5-10 minutes until broccoli is tender.
6. Take off of the heat and stir in spinach, Parmesan cheese and pepper.
7. Cool soup slightly.
8. 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.
9. Add 1 tablespoon of Greek yogurt to each batch (2 tablespoons total) and pulse to combine.
10. Pour soup into bowls and serve immediately.
11. Garnish with fresh chives and Greek yogurt for garnish.