Dishing Up the Dirt

Broccoli, Garlic & Spinach Soup

We were in need of something light, bright and nourishing to help endure another snow day here at the farm. We were fortunate to snag some yummy greens at the farmers market in Hood River last weekend (though the broccoli is imported from California) while also using up a lot of our storage onions and garlic to help create this supper yummy soup. It felt good to go to the winter farmers market and support our fellow farmers during one of the hardest times of the year. Winter’s are not the money making season for many farmers so it’s important to pay it forward when we can! We are also lucky to have a handful of farmers in our area growing year-round. Tumbleweed takes winter’s off and my absolute admiration and respect goes out to all the farmers who are out there during the longest, coldest, darkest season of the year. It’s not easy!

Anyhow, back to this soup. This soup will not win any beauty contests, but who cares? It’s delicious! There’s a good amount of garlic and onion to spice things up and with a large handful of cilantro and a squeeze of fresh lemon juice at the end this soups wakes up your tastes buds in the most delightful way. Pair it with some toasted sourdough bread and a side salad for a lovely, nourishing winter meal.

I hope you all enjoy this simple little soup as much as we do. Cheers to staying cozy, nourished and safe during this crazy winter!


Broccoli, Garlic & Spinach Soup

Prep Time: 15 minutes    Cook Time: 30 minutes    Serves: 4

  • 2 Tablespoons cooking fat (butter, ghee, bacon fat, or oil)
  • 1 large onion (red or yellow) finely chopped
  • 1 medium leek, finely chopped, white and pale green parts only
  • 5 cloves of garlic, finely chopped
  • hefty pinch of salt and pepper
  • pinch of crushed red pepper flakes
  • 1 medium sized head of broccoli, stems cut into 1/4 inch chunks and head cut into bite size florets
  • 4-5 cups chicken broth or veggie stock
  • 2 bunches of spinach (about 6 packed cups)
  • 3/4 cup packed cilantro
  • fresh squeezed lemon juice
  • Plain whole milk yogurt


  1. Heat the cooking fat in a large dutch oven or soup pot over medium high heat. Add the onion and leek and cook, stirring occasionally until softened, about 5 minutes. Add the garlic, salt, pepper and crushed red pepper flakes and cook for 1 minute longer. Add the broccoli and 4 cups of the broth and bring to a boil. Reduce the heat to medium-low and simmer until the broccoli is tender, about 15 minutes.
  2. Add the spinach and cilantro and give everything a good stir and simmer for 5 minutes longer. Carefully, in batches, puree the soup in a blender (or use an immersion blender)until smooth. If the soup seems too thick add more broth or water. Squeeze in the juice from 1/2 a lemon (or more to taste) and season with more salt and pepper if need be.
  3. Divide between bowls, dollop with yogurt and serve.


Use this recipe as a guide and adjust measurements and ingredients as necessary

Leave a Reply

3 thoughts on “Broccoli, Garlic & Spinach Soup

  1. Karen Verner says:

    The amount of broccoli is not clear.Two cups, four cups. What we buy is not that big. Can you help? Thank you

  2. Karen Verner says:

    The amount of broccoli is not clear.Two cups, four cups. What we buy is not that big. Can you help? Thank you?

    1. Andrea says:

      Hi there- thank you for your comment. You’ll notice with all of my recipes (every single one) that in the note I always suggest to use the recipe as a guide and adjust measurements and ingredients as necessary. The recipe suggests an average size head of broccoli. If you have a giant head or a smaller head I’d adjust the amount of liquid but other than that this is a very forgiving recipe. I hope that’s helpful and that you enjoy the soup as much as we do. Happy cooking!

Sign up

Fresh recipies delivered to your inbox!