A great low-cal vegetable soup from the family cookbook. Pureed for a smooth, creamy texture without the cream.

Ingredients

  • 2 heads broccoli, tough stem ends trimmed away
  • 8 cups chicken stock
  • 1 bunch fresh spinach (about 8 ounces)
  • Butter
  • 1 onion
  • Leeks
  • 1 carrot
  • Garlic
  • Tomatoes
  • Parsley
  • Cardamom
  • Nutmeg
  • Salt and pepper
  • Lemon juice

Steps

  1. Peel the broccoli stems with a vegetable peeler. Chop the florets and thinly slice the stems. Reserve.
  2. Melt butter in a soup kettle. Add the onion, leeks, carrot, and garlic. Cook over low heat until wilted, about 10 minutes.
  3. Add the stock, broccoli, tomatoes and parsley. Bring to a boil, reduce the heat, and cover. Simmer for 25 minutes.
  4. While the soup is simmering, wash the spinach leaves well and remove the stems. Discard any tough leaves.
  5. Add the spinach leaves to the soup. Stir in the cardamom, nutmeg, salt and pepper. Cook 1 minute longer and remove from the heat. Allow to cool slightly.
  6. Puree the soup in batches in a blender or food processor.
  7. Return to the pot and heat through. Add the lemon juice just before serving.