Ingredients: 

▪ 6 cups coarsely chopped broccoli (stems okay), divided

▪ 4 cups low sodium chicken stock

▪ 2 cups water

▪ 1 tsp salt

▪ 3 cups reduced-fat, shredded mozzarella

▪ 12 oz. non-fat plain Greek yogurt

▪ 1 tsp ground black pepper

▪ ¼ tsp ground nutmeg

▪ 2 tsp toasted sunflower seeds

Directions:

1. In a pot, bring the chicken stock and water to a boil. Add 2 cups of chopped broccoli and cook over high heat for about 1 minute until tender. Using a slotted spoon, remove the broccoli from the cooking liquid and set aside.

2. Add the remaining 4 cups broccoli to the cooking liquid, along with the salt. Cover, bring to a boil and simmer gently for 6 to 8 minutes until the broccoli is tender.

3. Puree the broccoli and cooking liquid in a blender until very smooth.

4. Return the pureed broccoli into the pot and add the black pepper and nutmeg. Bring to a gentle simmer.

5. Add the cheese and yogurt and heat through over moderate heat, stirring constantly (note: avoid boiling the soup to prevent the yogurt from curdling).

6. Divide the soup into 4 equal portions (about 2¼ cups per serving). Add a ½ cup of broccoli florets to each bowl and garnish with a ½ teaspoon sunflower seeds.

Yield: 4 servings

Per Serving: 1 lean, 3 green, 3 condiments

Nutrition Facts per serving: 310 calories, 38g protein, 13g carbohydrate, 13g fat