Cream of Green Vegetable Soup
15 MIN
25 MIN

Cream of Green Vegetable Soup


  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons (30 ml) olive oil
  • 4 cups (1 litre) chicken broth
  • 2 cups (500 ml) broccoli cut into florets
  • 2 cups (500 ml) fresh or frozen asparagus cut into chunks
  • 4 cups (1 litre) spinach
  • Salt and pepper
  • Feta cheese (optional)


  1. In a large saucepan, soften the onion and garlic in the oil. Add the broth, broccoli, and asparagus. Bring to a boil. Simmer, uncovered, for about 15 minutes or until the vegetables are tender.
  2. Add the spinach and simmer for about 1 minute. In a blender, purée the soup until smooth. Strain. Add broth, if needed. Season with salt and pepper. To serve, top with spinach leaves and crumbled feta cheese.