Spring Soup Recipe – broccoli potato spinach

I have not served my family canned soup in years. For me it’s just fresher and just as easy to take a few items from the fridge and put together a soup when we’re in the mood. I always have my homemade chicken stock frozen in individual mason jars in the freezer. Last weekend I made Broccoli Potato Spinach soup (because we had a head of broccoli, one baking potato and a bag of fresh spinach). If you’d like the recipe:

  • In 1/4 cup olive oil in a large saucepan, saute 1 small onion, chopped, with
  • 1 head of fresh broccoli – cut up small
  • 1 small baking potato, peeled and cut into small cubes
  • Add 2 cups Water
  • 1 1/2 cups of broth (chicken or vegetable)
  • 3 large handfuls of fresh baby spinach (looks like a lot but will shrink quickly)
  • Sprinkle of Salt, Pepper, Thyme and dry Basil

Bring to boil and then reduce to simmer for 15 to 20 minutes or until broccoli and potato are soft but not mushy. Add a splash of cream to soup. Take your immersion (stick) blender and blend until smooth – I leave a few chunks here and there in the soup and do not blend completely smooth. Taste and add more salt and pepper if it needs it.

Top each bowl with a sprinkle of cheese (Gouda, Fontina, Gruyere – mine was Gouda because that was the least expensive this week at the grocery store). Enjoy!

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