swanlogo2.jpg (2420 bytes)Broccoli Spinach Soup

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"That was great soup - save the recipe" was a direct quote from my husband at least 4 times after I made it!

  • 1 Tbsp olive oil
  • 6 green onions, chopped (white and green parts)
  • 1/4 red sweet pepper, chopped
  • 1-1/2 tbsp. flour (I use whole wheat pastry flour)
  • 2 cups vegetable broth (I use Better than Bouillon™ Vegetable Base)
  • 2 cups water
  • 1 lb. fresh broccoli - wash, chop coarsely
  • 10 oz. bag of fresh baby spinach (re-wash and drain well)
  • 1 cup low-fat milk
  • 6 - 8 ounces soft tofu
  • 1/8 tsp. white pepper


  • In a deep saucepan, heat olive oil to medium temperature.
  • Add onions and red pepper and stir-cook for approx. 5 minutes.
  • Dust on flour and mix well.
  • Add broth, water, tofu and broccoli.
  • Bring to boil, then reduce heat to low, cook for 10 minutes.
  • Add spinach, replace cover and cook on low for additional 5 minutes.
  • Puree entire mixture in a blender (carefully do this in several batches as mixture will be hot)
  • Add milk and pepper to taste. Check if any salt needed and add a bit if desired (I did not add any)
  • Reheat to serving temperature (not boiling)
  • Garnish with a few shakes of paprika.

Servings: Makes about 2 quarts of soup. Serves 4 - 6 generously.

Serve with whole wheat bread or muffins, fruit, and a salad for a complete and delicious meal.


In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.

I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes".   I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book.  I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.

If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me.  If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe.  If it is a recipe you created, or a family favorite, please indicate that, also.

Mail recipes to me at:

Contact Information:
Phone/Fax: 734/996-9260

P.O. Box 130221, Ann Arbor, MI  48113


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