In a LARGE soup pot, saute oil, onion, garlic and thyme until onions translucent. Stir in salt, chili flakes, potato and broccoli and cook until tender (or 10 minutes).
Add stock and bring to a boil. Simmer, partially covered until the broccoli and potatos are tender, approx 15 minutes.
Remove from heat and stir in spinach. Once the spinach has wilted, puree the soup until smooth.
Return to pot, add milk, salt and pepper. Serve with pesto, cheese and/or bacon to garnish.
Serving
Suggestions
with thick beer bread!
Originally Submitted
10/5/2011
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