Really easy soup for the cooler weather. 🙂

1 large onion or 2 leeks, chopped
2-3 small bunches broccoli or one large
3 large garlic cloves, crushed
2 tablespoons butter, or extra-virgin olive oil, or 1 tablespoon each
4 cups chicken or vegetable broth (I use the bone broth which is on 24/7 in the slow cooker)
salt and freshly ground black pepper to taste

Optional enrichment:
1/2 cup Greek yogurt (or non-dairy yogurt if avoiding dairy)
juice of 1 lemon
handful chopped chives
1/4 cup grated Parmigiano, optional
salt and freshly ground black pepper to taste

If using leeks, soak in some cold water in a bowl, swish around several times to get rid of any dirt clinging to the leaves, let sit until the dirt settles to the bottom, then scoop out with your fingers or a slotted spoon.

Peel broccoli stem and chop into 1/2-inch pieces. Break apart head into florets.

Heat butter/oil in medium saucepan over medium heat. Add onion/leeks, and stir until soft, ~3 minutes. Add broccoli, garlic, and broth. Season with salt and pepper and bring to a boil. Cover and simmer until broccoli is tender 10-15 minutes.

While broccoli is cooking, prepare Greek yogurt mixture in a small bowl by combining ingredients with a whisk. Season with salt and pepper.

When broccoli is tender, transfer to blender and puree until smooth, in batches if necessary. If using yogurt mixture, blend in half and reserve half for use at the table. Ladle into bowls and serve.

Serves 4.

Note: Any leftover yogurt mixture can be used as marinade for chicken breasts or pork chops, OR used as a sauce for grilled chicken breasts or pork chops. 🙂