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Cream of Broccoli and Spinach Soup

Cream of Broccoli and Spinach Soup

by 5 people

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Makes: 4 servings

Prep: 25 mins

Cook: 40 mins

  • 1 3/4 pounds broccoli (about 1 large bunch), cut into 1-inch florets and 1/4-inch stem slices
  • 1 large baking potato, peeled and cut into 1/2-inch pieces
  • 4 cloves garlic, peeled
  • 7 cups chicken broth
  • 7 scallions, thinly sliced
  • 5 ounces thawed frozen spinach (about 1/2 box)
  • 1 tablespoon plus 1 tsp fresh thyme
  • 1 cup low-fat yogurt
  • Pepper
  1. In a large pot, combine the broccoli, potato and garlic. Stir in the broth and half of the scallions. Bring to a boil, then lower the heat, cover and simmer until the vegetables are tender, about 35 minutes.
  2. Uncover the soup and stir in the spinach and 1 tbsp. thyme. Return to a simmer. Remove from the heat. Using a blender and working in batches, puree the soup until smooth.
  3. In a small bowl, stir together the yogurt, remaining scallions and 1 tsp. thyme; season with pepper. Return the soup to a simmer, stirring, over medium heat. Ladle the soup into bowls; top with the herbed yogurt.