The Super bowl is over and it’s time to get back to healthy eating. This soup is loaded with nutrients and it’s easy and quick to prepare. It has a beautiful bright green color thanks to the spinach that gets tossed in at the end. You can make it even easier by using frozen broccoli. If you don’t want to waste a bit of your fresh broccoli; cut off and discard the bottom third of each stalk and then peel the remaining stem and cut into 1 inch pieces. Cut the broccoli crowns into similar size pieces. The addition of a potato to the soup makes you believe it’s an extra creamy soup. If you aren’t looking to really limit your fat intake use half and half otherwise use fat free half and half. You won’t miss all that fat.
1 small onion, peeled and quartered
3 stalks celery, cut into 1 or 2 inch pieces
2 tablespoons olive or coconut oil
2 cloves garlic, peeled and quartered
2 stalks broccoli (about 6 cups chopped)
1 medium potato, peeled and cut into 1 or 2 inch pieces
4 cups chicken broth
¾ cup half and half (see note above)
5 ounces fresh baby spinach leaves
Add oil, onion and celery to stock pot over medium high heat. Sauté until onion and celery are beginning to soften. Add garlic to pan and sauté for another minute. Add chicken broth, potato and broccoli to pan and bring to a boil. Reduce heat and simmer for 15 to 20 minutes or until potatoes are tender. Using a stick or hand held blender, puree until mixture is smooth. Add spinach in batches and just barely puree. (If using a conventional blender, blend soup in batches and return to pan). Add half and half to pan and heat briefly without allowing soup to come to a boil. Serve immediately or store in refrigerator and serve a day or two later.