Instructions

• Remove the broccoli florets from the stem. Thinly slice the broccoli stems and break apart the florets into small pieces.
• In a large pot, heat the olive oil over medium heat. Sauté the onion and garlic with a pinch of salt, until fragrant, about 4-5 minutes.
• Add the broccoli stems, pour in the vegetable broth, and bring to a boil. Cover the pot, lower heat, and simmer gently for 3-4 minutes.
• Now add the broccoli florets, cover with a lid, and continue to simmer gently for 5 minutes, allowing the florets to steam until fork tender. Turn the heat off, add in the basil and spinach, and mix well until wilted. Blend the soup using an immersion blender until smooth and mix in the yogurt.
• Season with salt and pepper to taste and serve with a swirl of yogurt, pesto, and a few basil leaves.