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Ingredients:
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
3 cups broccoli florets (fresh or frozen)
2 cups low-sodium chicken or vegetable broth
1 cup low-fat milk (or unsweetened almond milk)
1 cup plain Greek yogurt (for protein boost)
1 cup shredded reduced-fat cheddar cheese
1 scoop unflavored protein powder (optional)
Salt & pepper, to taste
Instructions:
1. Heat olive oil in a large pot over medium heat. Sauté onion for 3–4 min until softened. Add garlic and cook 1 min more.
2. Add broccoli and broth, bring to a boil, then reduce heat and simmer for 8–10 min until broccoli is tender.
3. Stir in milk, Greek yogurt, and cheddar until smooth and creamy.
4. If using protein powder, whisk it in now until fully dissolved.
5. Blend part (or all) of the soup for a creamier texture, then season with salt & pepper.
