Boiled broccoli soup with yogurt Calories

Bring the yogurt closer to room temperature and whisk in a few spoonfuls of hot soup gradually. Stir this mixture into the pot over low heat, and do not let the soup boil after adding the yogurt.

The basic ingredients are broccoli, plain yogurt, onion, and water or vegetable stock. Some versions use flour or egg yolk to thicken the soup, while garlic, black pepper, or dried mint add extra flavor.

Blend it if you want a smooth, creamy texture; leave some broccoli pieces unblended for a chunkier soup. For the smoothest result, blend the cooked broccoli before adding the yogurt, then stir the yogurt in gently.

Yes, Greek yogurt works, but its thickness can make the soup too dense. Whisk it with a little warm water or broth first, then temper it with hot soup and stir it in over low heat.

Yes, it can be served cold, although it is more commonly served warm. Chill it promptly after cooking and stir before serving, since the soup may thicken as it cools; add a little broth if needed.

Keep it in a covered container in the refrigerator and eat it within a few days. Reheat only the amount you plan to serve, using low heat and frequent stirring; avoid bringing the yogurt-based soup to a boil.

You can freeze it, but the yogurt may separate and turn grainy after thawing. For a smoother result, freeze the broccoli soup base before adding yogurt, then thaw, heat gently, and stir in fresh tempered yogurt.

Serve it with crusty bread, a simple salad, or a grilled cheese sandwich. The mild, tangy soup pairs well with something crisp, and bread also makes it easy to enjoy every spoonful.

Yes, you can leave the cooked broccoli in small pieces instead of blending it. Chop the florets fairly small and cook until tender; stirring in the tempered yogurt at the end keeps the soup from becoming watery.