Broccoli Greek Yogurt Cheese Soup

Soups are always comforting in the winter. With some bread on the side, a glass of a good wine and the moment is fixed. Now is already the season of broccoli which means you can have good quality of roasted broccoli with cheese, in pastas, in quiches or as a side dish boiled with some lemon, olive oil, salt and pepper. Don’t be afraid to be original and try new stuff with a vegetable that is generally underestimated – especially now with the kale-mania that is all over the food-blogging world.

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Cheddar cheese and Greek yogurt give an excellent texture to this dish. You prepare it as you would make bechamel with the difference that here it needs to be quite thicker than normal because it is made for the soup. You can alter the doses of water in the broccoli but also in the cheese-yogurt sauce according to how thick you wish the soup to be.

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2 tbsp salted butter, divided
2 garlic cloves, minced
2 cups broccoli, florets and stems
1/4 tbsp salt
2 cups vegetable stock
1 tbsp flour
1/4 cup full-fat Greek yogurt
1/4 cup warm water
1/2 cup shredded cheddar cheese.

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Heat a medium saucepan over medium heat and melt half the butter, so 1tbsp. Add the garlic and cook for 1 to 2 minutes, until the garlic is fragrant.

Wash the broccoli good and cut it in small pieces. Use florets and stems. Stir in the broccoli until it is coated in butter. Salt freely, about 1/4 tbsp.

Reduce heat to low, cover with the lid, and steam until the broccoli turns bright green, for approximately 5 to 7 minutes. Add the vegetable stock and cover again.

In a small, nonstick sauté pan, heat the rest of butter until it is melted. Add in the flour and mix it until it is fully incorporated and cook until the flour turns golden for about a few minutes.

Throw in the Greek yogurt followed by the warm water. Whisk firmly until it becomes a thick sauce. Add the cheddar cheese and whisk until the cheese melts. Turn off the heat.

With a wand mixer puree the broccoli till smooth. You can leave some stems untouched for decoration. Add the thick bechamel in and stir well till everything is blended. Add some extra salt and pepper and alternatively some Cheddar cheese on top for extra taste.

Enjoy it with pieces of fresh bread!

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