5 min prep10 min cookEasy

Emerald Broccoli Cream

A vibrant green velvet soup of broccoli, spinach, bone broth, and Greek yogurt — 16g protein at only 115 calories with 0g fat

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Broccoli and spinach simmered in bone broth, blended with Greek yogurt until smooth and green. Thick, warm, and zero fat.

📊Nutrition

Per serving

0kcalCalories

0gProtein

0gFats

0gCarbs

High-Volume Green Base

150gFresh broccoli florets
a small handfulFresh spinachAdds stunning vibrant green color without starchy carbs — toss in during the last 60 seconds of cooking

Lean Protein Broth

150mlChicken or beef bone brothInjects deep savory flavor and about 7g of zero-fat collagen protein into the base
1Garlic clove, minced
to tasteSea salt, black pepper, and a pinch of nutmeg

Velvety "Cream" Hack

60gPlain non-fat (0%) Greek yogurt or fat-free cottage cheesePerfectly mimics the texture of real cream when blended — adds 6g of protein with zero fat

👨‍🍳Method

Simmer the Greens

7 min

In a small saucepan, bring your high-protein bone broth to a gentle boil. Add the minced garlic and broccoli florets. Simmer for about 5-7 minutes until the broccoli is fork-tender. In the last 60 seconds of boiling, toss in your fresh spinach just until it wilts.

💡Don't overcook the spinach — adding it at the very end preserves that stunning bright green color.

The "Cream" Emulsion

1 min

Transfer the hot broth, broccoli, and spinach to a high-speed blender. Add your non-fat Greek yogurt, sea salt, black pepper, and a tiny pinch of nutmeg.

Blend to Perfection

2 min

Blend on high for 60-90 seconds until the soup is completely smooth, beautifully aerated, and takes on that perfect, vibrant green velvet texture.

💡The longer you blend, the more velvety and aerated the texture becomes — aim for a perfectly smooth consistency with no chunks.

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