Cream of Green Vegetable Soup
Cream of Green Vegetable Soup
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  • 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)
  • Preparation
  • 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.
  • Description
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