Creamy Broccoli Soup with Greek Yogurt, Ouzo, Ginger and Pumpkin Seeds
Creamy Broccoli Soup with Greek Yogurt, Ouzo & Pumpkin Seeds: A Mediterranean Delight
Looking for a comforting yet vibrant soup to warm you up? This Creamy Broccoli Soup with Greek Yogurt, Ouzo, Ginger and Pumpkin Seeds is a Mediterranean-inspired masterpiece that’s surprisingly easy to make! It’s packed with flavor, incredibly creamy (without relying on heavy cream!), and offers a delightful twist on traditional broccoli soup.
We’ve taken classic comfort food and elevated it with a touch of Greek flair and a hint of anise from the ouzo. The ginger adds a subtle warmth, while the pumpkin seeds provide a satisfying crunch. This soup is perfect as a starter, a light lunch, or a cozy dinner. It’s also a fantastic way to sneak in extra veggies!
What makes this soup special?
- Greek Yogurt Creaminess: Instead of cream, we use Greek yogurt for a tangy, healthy creaminess.
- Ouzo Infusion: A splash of ouzo adds a unique aromatic complexity that beautifully complements the broccoli.
- Ginger Zing: A touch of fresh ginger brightens the flavors and adds a subtle warmth.
- Texture Contrast: The pumpkin seeds provide a delightful crunch that elevates the overall experience.
Tips for the Best Soup:
- Don’t skip the aromatics: The combination of onion, celery, carrot, and fennel creates a flavorful base.
- Use good quality broth: A flavorful vegetable broth is key to a delicious soup.
- Blend carefully: Blend until smooth and creamy, but be careful not to overblend, as this can make the soup gummy.
- Taste and adjust: Season with salt and pepper to your liking. Don’t be afraid to add a squeeze of lemon juice for extra brightness.
Serving Suggestions:
Serve hot, garnished with a sprinkle of pumpkin seeds and a drizzle of extra-virgin olive oil. A crusty piece of bread is the perfect accompaniment for dipping!
Frequently Asked Questions:
- Can I substitute the ouzo? If you don’t have ouzo, you can substitute it with dry white wine or a tablespoon of lemon juice.
- Can I make this soup vegan? Yes! Simply substitute the Greek yogurt with a plant-based yogurt alternative.
- Can I freeze this soup? Yes, but the texture may change slightly. It’s best to freeze it before adding the Greek yogurt.
- What kind of broccoli should I use? Any type of broccoli will work, but we recommend using a large head with firm florets.
- Can I add other vegetables? Absolutely! Feel free to add other vegetables like leeks, parsnips, or spinach.
Enjoy this vibrant and flavorful Creamy Broccoli Soup – a Mediterranean escape in every spoonful!
Creamy Broccoli Soup with Greek Yogurt, Ouzo, Ginger and Pumpkin Seeds
Ingredients
- 6 tablespoons extra-virgin olive oil
- 1 large red yellow onion chopped
- 1 stalk celery chopped, with leaves
- 1 small fennel bulb trimmed and chopped
- 1 medium carrot peeled and chopped
- 1 large broccoli head stems diced, florets chopped
- 1 star anise
- 4 cloves garlic minced
- 1 inch ginger peeled and minced or grated
- 2 medium Yukon Gold potatoes diced
- 1/3 cup ouzo
- 4 cups vegetable broth
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- to taste salt and pepper
- 2 tablespoons pumpkin seeds for garnish
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion, celery, and carrot and cook until softened, about 5-7 minutes.
- Add the broccoli stems and potatoes and cook for another 3-5 minutes.
- Pour in the ouzo and cook for 1 minute, allowing the alcohol to evaporate.
- Add the vegetable broth and star anise. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Remove the star anise. Add the broccoli florets and cook for another 5 minutes, or until tender-crisp.
- Remove from heat and carefully blend the soup with an immersion blender or in a regular blender until smooth.
- Stir in the Greek yogurt and lemon juice. Season with salt and pepper to taste.
- Serve hot, garnished with pumpkin seeds and a drizzle of olive oil.
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