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Creamy Broccoli and Greens Soup with Za’atar
Broccoli roasts in the oven until the edges char, then joins wilted dark leafy greens, garlic, and four cups of broth in a blender — the resulting puree is smooth, deep green, and thickened with 2% milk and grated Parmesan. Za'atar splits between the soup and the yogurt topping, so the herb note shows up twice at different intensities. A spoonful of Greek yogurt swirled in just before serving adds a cool, tangy finish. Serves 4, total time 55 minutes.
Equipment
- Oven
- Stovetop
- Blender
Ingredients
- 4 cups chopped raw broccoli (about 2 large broccoli heads with peeled stalks) or 2½ cups chopped cooked broccoli
- 2–3 tablespoons extra-virgin olive oil, divided
- ½ teaspoon black pepper, divided
- ¼ teaspoon kosher or sea salt, divided
- 8 cups dark leafy greens of choice (about 2 large bunches; see headnote), washed
- 2 garlic cloves, minced
- 1½ teaspoons za’atar, divided
- 4 cups Veggie Scraps Broth ( page 120 ) , low-sodium vegetable broth, or water
- 1 cup 2% milk
- ½ cup grated Parmesan cheese
- ¼ cup plain 2% Greek yogurt
Instructions
- 1Preheat the oven to 450°F and coat a large rimmed baking sheet with cooking spray.
- 2Toss the raw broccoli in a large bowl with 1 tablespoon of oil, 1/4 teaspoon of pepper, and 1/8 teaspoon of salt. Spread the florets evenly on the prepared baking sheet.
- 3Roast the broccoli for 10 minutes, stirring once halfway through, until it begins to darken. Roasting adds a deep, caramelized flavor to the soup base.
- 4Separate the stems from the washed leafy greens. Finely chop the stems and coarsely chop the leaves, keeping them in separate piles.
- 5Warm 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Stir in the minced garlic and 1 teaspoon of za'atar, cooking for 1 minute. Stir constantly here so the garlic doesn't burn and turn bitter.
- 6Mix in the chopped stems from the greens and cook for 2 minutes.
- 7Stir in half of the chopped leaves and cook for 1 minute until slightly wilted, then add the rest of the leaves. Continue cooking and stirring occasionally for another 2 to 4 minutes until all the greens are completely wilted.
- 8Pour in the cooked broccoli, vegetable broth, milk, the remaining 1/4 teaspoon of pepper, and the remaining 1/8 teaspoon of salt. Simmer for about 15 minutes until the vegetables are entirely soft.
- 9Puree the soup with an immersion blender until it reaches a completely smooth consistency. If using a standard blender, carefully puree the mixture in batches and return it to the pot.
- 10Stir in the grated Parmesan cheese and reduce the heat to low. Cook for 1 to 2 minutes, stirring occasionally, until the cheese melts completely.
- 11Whisk the Greek yogurt, the final 1 tablespoon of oil, and the remaining 1/2 teaspoon of za'atar in a small bowl. Ladle the hot soup into bowls and garnish each serving with a spoonful of the seasoned yogurt.
Nutrition
165kcal
Calories
7g
Protein
11g
Fat
3g
Fiber
339mg
Sodium
11mg
Cholesterol
Notes
- Swap: If you don't have za'atar, substitute dried thyme, smoked paprika, or ground cumin.
- Storage: Keep leftover soup in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
- Ingredient tip: Select an entire head of fresh broccoli rather than just crowns. The stalks provide the sweetest flavor for the soup.
- Prep: Peel the tough outer skin from the broccoli stalk before chopping to reveal the tender center.
- Tip: Save peeled broccoli stalks and skins in a freezer bag to make homemade vegetable broth later.