Broccoli Cheese Soup

Winter is a time for warming soups. Broccoli-cheese is a classic combination and with this recipe it can be ready in half an hour. The addition of spinach gives it a nice green color. If you are avoiding dairy, you can skip the cheese, sour cream and butter. Just add extra mashed potatoes to thicken the soup.

Serve hot with crusty bread and brie or baked sweet potatoes.

Broccoli Cheese Soup
Serves 4

1 tsp olive oil
1 cup chopped onion
16 oz frozen chopped broccoli
4 cups chicken broth
1 tsp Worcestershire sauce
1 tsp chicken bouilion powder (check for gluten)
1/2 tsp dried thyme
1/4 cup mashed potatoes (optional)
2 cups fresh spinach leaves
2 Tblsp sour cream
1 Tblsp butter
shredded Cheddar cheese for garnish

Heat oil in a Dutch oven over medium heat. Add onions and cook for 2-3 minutes until soft. Add the chicken broth, Worcestershire, bouilion powder and thyme. Cover and bring to a boil. Add broccoli and reduce heat to a simmer. Cover and simmer for 10-15 minutes. Add the potatoes and spinach and cook until the spinach leaves are wilted. Add the sour cream and butter, take the soup off the heat and let cool for a few minutes. Blend the soup to desired consistency using an immersion blender.

Serve with Cheddar cheese garnish.