Cream of Broccoli Spinach Soup

DSC_0051 Ingredients:


  • 2 medium size bunches of fresh broccoli (about 2 lbs), cut into 1-inch florets and 1/4 inch stem slices
  • 1 large baking potato, peeled and cut into 1 inch pieces
  • 1/2 yellow onion, sliced
  • 4 cloves of garlic, peeled (no need to chop)
  • 7 cups of vegetable broth
  • 1/8 cup of chives, chopped
  • 10 ounces of frozen spinach, thawed
  • 1 tablespoon of fresh thyme
  • 1/2 teaspoon of cracked black pepper

Optional: Chive Greek Yogurt (to top off your bowl of soup)

  • 1 cup of 0% greek yogurt
  • 1 Tablespoon of chives, minced
  • 1/2 Tablespoon of fresh thyme, minced


  1. Steam the chopped broccoli (stove top or microwave).
  2. In a large pot, add the steamed broccoli, potato, onion, garlic cloves, chives, and vegetable broth, bring to a boil, and then simmer for 30 minutes.
  3. Add the thawed spinach, thyme, and pepper, and simmer the soup for 10 more minutes.
  4. Pour the soup into a blender until smooth (you may have to blend the soup in 2-3 batches depending on how big your blender is).
  5. Pour the soup back into the large pot and simmer for another 10 minutes.
  6. Prep the chive greek yogurt by combining all ingredients in a small bowl.
  7. Pour yourself a bowl of soup and add a spoonful of greek yogurt on top!

Recipe adapted from the Jan/Feb 2013 magazine edition, Every Day with Rachel Ray!

This recipe was featured on my post, No Fat “Creamy Broccoli Spinach Soup”!

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