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.


  •     2 Tablespoons cooking fat (butter, ghee, bacon fat, or oil)
  •     1 large onion 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.
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