Cream of Broccoli & Spinach Soup

Cream of Broccoli & Spinach Soup
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


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.

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.

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.