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)

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.

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.

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