Creamy Broccoli and Spinach Soup

 

If you are anything like me, Panera's broccoli cheddar soup is hard to pass up. I'm always looking for ways to get the experience of a that delightful cheesy soup, without the crazy fat and calorie count. This hearty recipe is just as satisfying, but by changing out cream for a potato and adding a lower fat goat cheese, each delicious bowl is only around 250 calories.

Creamy Broccoli and Spinach Soup
makes 5 servings

Ingredients:

• 24oz Broccoli
• 1 medium potato
• 1 shallot
• 2-4 garlic cloves, minced
• 7 cups chicken broth
• 1 package (10oz) thawed frozen spinach
• 5-6oz goat cheese
• salt and pepper to taste

Directions:

• Chop potato, broccoli, and shallot
• Add to a large sauce pan with the chicken broth and garlic
• Bring to a boil, then reduce to a simmer and cook until veggies are cooked through.
• Add spinach and cook another 5-10 minutes
• Working in batches, puree in a blender
• When ready to serve, bring the soup to a simmer, add s&p to taste, then ladle into individual bowls top with about 1oz of goat cheese per serving

Enjoy!

ps - a note from late in the week. If your soup is too thick, just add some more chicken broth after you puree everything :)