Very Green Broccoli-Spinach Soup

Another sunny June day spent in the garden.  I picked handfuls of beautiful spinach and created this soup for lunch.  This smooth, healthy soup is perfect for a light meal.  The combination of ingredients creates layers of flavor.  It looks like a plain green bowl of soup, however, when you taste it the vegetables taste fresh, the garlic is subtle and the thyme gives it some spunk.

Very Green Broccoli-Spinach Soup
printable recipe

1-1/2 lbs. of fresh broccoli
2 T. olive oil
1 T. unsalted butter
2 T. minced garlic
1 c. diced onion
1/2 c. diced celery
kosher salt & fresh ground pepper
2 tsp. chopped fresh thyme leaves
5 c. chicken stock
2 c. packed fresh spinach
2 tsp. freshly grated lemon zest
heavy cream

Cut the broccoli florets from the stems.  Peel the tough outer skin from the stems and dice into 1/4 inch pieces.
Heat the olive oil and butter in a soup pot over medium-high heat.Add the garlic and cook until light brown.
Add the onion and celery, lower the heat and season with salt and pepper.  Saute until soft.

Add the thyme, chicken stock, and broccoli stems. Bring to a boil and reduce heat to a simmer.  Cook uncovered for 5 minutes.

Add the florets and cook for another 5 minutes until broccoli is tender.

In a blender or using an immersion blender, blend until smooth.

Add the spinach a handful at a time while blending.  With the last handful add the lemon zest.

Heat the soup through, and season with salt and pepper if necessary.
Serve with a drizzle of fresh cream.