Servings: 1 Serving
Calories: 134kcal
Ingredients
- ⅛ tsp olive oil
- 1 ½ tbsp green onions white section, chopped - keep green tops
- ¾ clove garlic minced
- ¾ cup chicken broth organic preferred (use vegetable broth for vegetarian)
- ½ baking potato peeled and chopped
- ¼ cup almond milk unsweetened
- ¼ cup broccoli cooked and chopped
- 3 tsp plain Greek yogurt
- 1 ½ tsp fresh dill chopped
- 4 tsp green onion tops, sliced
Instructions
- Heat oil in a large pot over medium heat. Add onion and garlic and cook 2 minutes.
- Add broth and potatoes, cover, and simmer for 20 minutes or until potatoes are tender.
- Place half of the broth mixture in a blender and blend until smooth.
- Pour the mixture back into the pot and mix the other 1/2 of the broth mixture.
- Add the almond milk, yogurt, and broccoli. Warm and stir.
- Pour soup into bowls and top with dill and green onion tops.
Nutrition
Serving: 1serving | Calories: 134kcal | Carbohydrates: 25g | Protein: 6g | Fat: 2g | Natural Sugar: 3g
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