Heat the olive oil in a large, deep stock pot over medium-high heat

Add the onion and carrot and cook until tender, about 4-6 minutes.

Add the broccoli, vegetable broth, salt, pepper, and parmesan cheese and cook, covered, for 15-20 minutes, or until broccoli is completely tender.

Use an immersion blender (or a kitchen blender, in batches) to completely puree the broccoli soup mixture

Once pureed, add the greek yoghurt and stir to incorporate

Heat through before serving