Ryan Liebe

This lower-sodium soup, packed with broccoli and spinach, is an easy and filling meal.

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Cal/Serv: 214 Yields: 6 Prep Time: 0 hours 15 mins Total Time: 0 hours 30 mins

Ingredients 1 package baby spinach 4 tbsp. butter 1/2 medium Sweet onion 5 tbsp. all-purpose flour 4 c. Low-Sodium Chicken Stock 4 c. packed fresh broccoli florets 1/2 c. heavy cream Greek yogurt lemon zest 1 package baby spinach 4 tbsp. butter 1/2 medium Sweet onion 5 tbsp. all-purpose flour 4 c. Low-Sodium Chicken Stock 4 c. packed fresh broccoli florets 1/2 c. heavy cream Greek yogurt lemon zest This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Directions Snip end of spinach bag and microwave 2 minutes or until wilted. Squeeze excess liquid from spinach. Sauté onion in melted butter in a large saucepan over medium heat until translucent, about 5 minutes. Add flour and cook, stirring constantly, 1 minute. Whisk in stock; stir in broccoli. Bring to a boil; reduce to a simmer and cook, stirring occasionally, 10 minutes or until broccoli is tender. Stir in wilted spinach and cream. Process soup with an immersion blender (or carefully in batches in a blender) until smooth. Season to taste with salt and pepper. Serve with Greek yogurt and lemon zest.

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