This recipe is from the Klar Brothers' Bistro YouTube Show with Ken and Kevin. Join the Klar Brothers on December 24th as they make this recipe! Learn more about healthy habits and have a laugh together. The Brothers are on a mission to help people make healthy "recipes so simple even a dude can make it."
6 Cups Broccoli, Coarsely Chopped and Divided
4 Cups Low Sodium Chicken Stock
2 Cups Water
1 Teaspoon Salt
3 Cups Reduced-Fat Mozzarella, Shredded
12 Oz Non-Fat Plain Greek Yogurt
1 Teaspoon Ground Black Pepper
1/4 Teaspoon Ground Nutmeg
2 Teaspoon Toasted Sunflower Seeds
In a pot, bring the chicken stock and water to a boil. Add 2 cups of chopped broccoli, and cook over high heat for about 1 minute until tender. Using a slotted spoon, remove the broccoli from the cooking liquid and set aside. Add the remaining 4 cups of broccoli to the cooking liquid, along with the salt. Cover, bring to a boil, and simmer gently for 6 to 8 minutes until the broccoli is tender. Puree the broccoli and cooking liquid in a blender until very smooth. Return the pureed broccoli to the pot, and add the black pepper and nutmeg. Bring to a gentle simmer. Add the cheese and yogurt and heat through over moderate heat, stirring constantly. Avoid boiling the soup to prevent the yogurt from curdling. Divided the soup into 4 equal portions about 2 1/4 cups per serving. Add a 1/2 cup of broccoli florets to each bowl and garnish with a 1/2 teaspoon of sunflower seeds.
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