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Creamy Spinach Broccoli Soup

Creamy (but not cream based) Spinach Broccoli Soup

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  • Author: Teri from A Foodie Stays Fit


A super healthy, yummy soup!


  • 3 tablespoons olive oil
  • 2 leeks, white & light green part, chopped
  • 4 cloves garlic, pressed or minced
  • 1 small head broccoli, chopped (all of it, stalks and all!)
  • 2 tablespoons fresh thyme
  • Salt & pepper
  • 1 quart vegetable stock
  • 12 ounces baby spinach
  • 1/2 avocado, chopped
  • 1/4 teaspoon nutmeg
  • Zest & juice of 1/2 lemon
  • Slivered almonds, toasted in a dry pan over medium heat
  • Grated manchego or parmesan cheese


  1. In a medium pot or Dutch oven, heat the oil over medium heat.
  2. Add the leeks and garlic and cook, stirring often, until the vegetables begin to soften, about 2 minutes.
  3. Add the broccoli and thyme; season with salt and pepper. Raise the heat to medium-high, then cover and cook, stirring occasionally, until the vegetables soften, about 5 minutes.
  4. Add the stock and increase heat to high to bring it all to a boil.
  5. Add the spinach and nutmeg and stir until the spinach wilts, 2 to 3 minutes.
  6. Stir in the chopped avocado, and remove from heat.
  7. Using an immersion hand blender, blender or food processor (you may need to work in batches), puree the soup, thinning with additional stock or water if it’s too thick for your taste.
  8. Add the lemon zest and juice.
  9. Top with the toasted almonds and cheese & serve!


I used my vitamix and it all fit in there in one batch. Seriously kids, you gotta invest in one of those things. I’m SO glad I did after holding out for years.

Definitely don’t skip adding the almonds or toasting them! They add such a deep flavor and awesome texture! And obviously don’t skip cheese (if you eat dairy). Duh.

Don’t leave out the lemon. It brightens all the flavors and keeps it fresh-tasting and not too green, if you know what I mean.