Wash and chop broccoli into small florets, and roughly chop spinach and parsley. Set aside.

Heat a tablespoon of olive oil in a large pot over medium heat. Add minced garlic and sauté for about 2 minutes until fragrant.

Add chopped broccoli and spinach, stir, and pour in broth to cover. Bring to a simmer and cook for 10-15 minutes until broccoli is tender.

Remove from heat and blend the soup until creamy using an immersion blender or traditional blender.

Return to low heat, stir in yogurt, mixing well for 2-3 minutes without boiling.

Adjust seasoning with salt and pepper to taste; add herbs or spices if desired.

Ladle into bowls and serve immediately, garnished with parsley or yogurt.