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Creamy Broccoli Soup with Greek Yogurt, Ouzo, Ginger and Pumpkin Seeds

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Appetizer, dinner, lunch
Cuisine Mediterranean
Servings 4

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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