* 2 cups chopped broccoli

* 1 cup Greek yogurt

* 2 cups sharp cheddar cheese, shredded

* 1 medium onion, diced

* 1 cup carrots, diced

* 1 cup celery, diced

* 4 cups vegetable or chicken broth

* 2 tablespoons flour (or gluten-free alternative)

* 1 teaspoon smoked paprika

* 1 teaspoon Dijon mustard

* Salt and pepper to taste

* Lemon juice to taste

1. In a large pot, sauté the onions, carrots, and celery for 5-7 minutes until translucent.

2. Add the chopped broccoli and cook for an additional 3-4 minutes.

3. Sprinkle flour over sautéed vegetables and stir for 1 minute.

4. Gradually whisk in the broth, mixing until smooth.

5. Bring the mixture to a simmer and cook for 15-20 minutes, or until broccoli is tender.

6. Use an immersion blender to puree the soup to your desired consistency.

7. Stir in Greek yogurt and cheddar cheese until melted.

8. Season with smoked paprika, salt, pepper, and a squeeze of lemon juice before serving.

* Large pot

* Immersion blender

* Cooking spoon

* Measuring cups

* Cutting board

* Chef’s knife