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Ingredients

• 8 cups raw broccoli, florets and stalk, chopped
• 1 shallot, chopped
• 1 lemon, juiced
• 3 cups vegetable broth
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 small red onion, chopped
• 1 cup plain yogurt
• 3 cups Yukon Gold potatoes, rough chop (skin on)
• 1 cup parsley
• 1 bay leaf
• 1/2 cup olive oil
• 1 cup almond milk, plain flavor
• 1 1/2 cups shredded cheddar cheese

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Ready In 45 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• In your soup pot, saute over med-high heat: 2 Tbsp of your olive oil with the shallot, onion and jalapeno. When cooked lightly, add in lemon juice, veggie broth, remaining oil, salt and pepper. Reduce heat to medium.
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Step 2

• Add Potatoes and bring broth to a boil. Cook until potatoes are tender.
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Step 3

• Add chopped Broccoli (florets and steams). Remember to leave out a few florets for later use though.Cover with lid, when broccoli is tender, turn heat off.
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Step 4

• Transfer contents of pot into a large mixing bowl. Allow to cool slightly.
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Step 5

• Add to the bowl the fresh parsley, Chobani and almond milk. Fold new ingredients into the hot soup mixture.
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Step 6

• In batches, puree the soup in a food-processor (maybe someday soon, a Vitamix!) style blender. Soup should be smooth-no lumps or chunks. In the soup pot, add the broccoli florets, a dash of veggie broth and saute covered for about a minute until tender.
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Step 7

• Add the pureed soup back into the soup pot.
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Step 8

• Add a bay leaf and a few pinches of chopped basil (optional). Simmer uncovered for at least twenty minutes to cook out all the air bubbles. Stir constantly for the first few minutes.
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• Length: 20 minutes

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Step 9

• Remove the bay leaf before serving or storing.
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