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Creamy Broccoli and Greens Soup with Za’atar
Crispy roasted broccoli and earthy dark greens transform a classic cheese soup into something entirely new. You'll love how the savory, herbaceous notes of za'atar cut right through the rich Parmesan base. Blending spinach or kale directly into the broth is a clever way to pack more vegetables into your bowl without sacrificing that creamy texture you crave. A quick dollop of seasoned yogurt on top provides a bright, tangy finish that ties it all together.
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.