Cheesy Broccoli and Greens Soup with Za’atar

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

1. 1If using raw broccoli, preheat the oven to 450°F and coat a large rimmed baking sheet with cooking spray.
2. 2Toss the broccoli in a large bowl with one tablespoon of oil, one-quarter teaspoon of pepper, and one-eighth teaspoon of salt. Spread the florets evenly on the prepared baking sheet.
3. 3Roast the broccoli for 10 minutes, stirring once halfway through, until it begins to darken.
4. 4Wash the dark leafy greens and separate the stems from the leaves. Finely chop the stems and coarsely chop the leaves, keeping them in separate piles.
5. 5Warm one tablespoon of oil in a large pot or Dutch oven over medium heat. Stir in the minced garlic and one teaspoon of za'atar, cooking for one minute.
6. 6Mix in the chopped stems from the greens and cook for two minutes.
7. 7Stir in half of the chopped leaves and cook for one minute until slightly wilted, then add the rest of the leaves.
8. 8Continue cooking and stirring occasionally for another two to four minutes until all the greens are completely wilted.
9. 9Pour in the cooked broccoli, vegetable broth, milk, the remaining one-quarter teaspoon of pepper, and the remaining one-eighth teaspoon of salt. Simmer for about 15 minutes until the vegetables are entirely soft.
10. 10Puree the soup with an immersion blender until it reaches a completely smooth consistency.
11. 11If using a standard blender, carefully puree the mixture in batches and return it to the pot. Stir in the grated Parmesan cheese and reduce the heat to low.
12. 12Cook for one to two minutes, stirring occasionally, until the cheese melts completely.
13. 13Prepare the topping by whisking the Greek yogurt, the final tablespoon of oil, and the remaining one-half teaspoon of za'atar in a small bowl.
14. 14Ladle the hot soup into individual bowls and garnish each serving with a spoonful of the seasoned yogurt.
15. 15Store any leftover soup in an airtight container in the refrigerator for up to five days, or freeze it for longer storage.
16. 16Select an entire head of fresh broccoli when shopping, as the stalks provide the sweetest flavor for the soup.
17. 17Peel the tough outer skin from the broccoli stalk before chopping to reveal the tender center.
18. 18Introduce za'atar to your family through this recipe, as the blended flavors appeal to many palates.
19. 19Swirl the delicious yogurt topping directly into the bowl before eating.
20. 20Serve hot and enjoy the comforting Mediterranean flavors.

Nutrition

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