Step 1

Add oil to a large pot. Add in onions and cook for 2 minutes. Stir in garlic and cook for an additional minute.

Step 2

Toss in broccoli and cook for 5 minutes over medium heat. Stir in chicken stock and bring to a boil. Simmer for another 5-10 minutes until broccoli is tender.

Step 3

Take off of the heat and stir in spinach, Parmesan cheese and pepper.

Step 4

Cool soup slightly. Add soup in two batches to a blender. (If you have an immersion blender you can do this in the pot). Pulse until thick and smooth. About 1-2 minutes each batch.

Step 5

Add 1 tablespoon of Greek yogurt to each batch (2 tablespoons total) and pulse to combine. Season with salt and pepper, to taste.

Step 6

Pour soup into bowls and serve immediately. Garnish with greek yogurt if desired.