Creamy Broccoli and Spinach Soup

75 g celery heads  
300 g spinach  
300 g broccoli 
1 onion 
2 potatoes
100 g 3,5% milk   
salt, butter 

Cooking time - 30 min. Servings - 4.


Cook onion and celery heads in butter until they softened. Then shift them in a saucepan and add ½ l water, cut potatoes into large cubes, place them in the saucepan and simmer for about 10 minutes. Add chopped spinach and broccoli to the broth. Simmer for another 5-7 min. Strain through the sieve and put aside. Transfer the vegetables to a blender and puree until smooth. Add the puree to the broth, add milk and simmer for another 10 minutes on low heat. Add salt and pepper to taste.

Serve with croutons. 

Tip: you can use fresh or frozen vegetables. 

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