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- Side One - Cut Out Below -

Broccoli Spinach Soup

"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

- Side Two- Cut Out Below -

Broccoli Spinach Soup (cont.)


  • 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.