Photo of Broccoli spinach soup with gremolata by WW

Broccoli spinach soup with gremolata

PersonalPoints™ per serving
Total Time
32 min
20 min
12 min
This recipe is brought to you by our friends at Robin Hood® Baking Family


Crisco Canola Oil

2 tbsp(s), or vegetable oil

Uncooked onion(s)

1 medium, chopped

Garlic clove(s)

2 clove(s), large, chopped

Uncooked celery

2 stalk(s), medium, chopped

Uncooked broccoli

1 head(s), trimmed, stems and florets cut into pieces

Store-bought chicken stock

2½ cup(s), or vegetable stock

Dried thyme

¼ tsp(s), (or ¾ tsp / 4 mL fresh)

Table salt

¾ tsp(s)

Black pepper

¼ tsp(s)

Fresh spinach

1½ cup(s), packed

Carnation Evaporated milk

1½ cup(s)

Fresh parsley

3 tbsp(s), chopped

Lemon zest

2 tsp(s), grated

Garlic clove(s)

1 clove(s), large, minced

Olive oil

2 tbsp(s)


  1. In a saucepan, heat oil over medium heat. Add onion, garlic and celery and cook slowly for 4 minutes, until vegetables are tender but not coloured.
  2. Add broccoli, stock, thyme, salt and pepper. Bring to a boil, reduce heat and cook covered for 6 to 8 minutes, or until broccoli stems are just tender. Stir in spinach and cook for 1 minute or until wilted. Remove from heat and purée with an immersion blender or in a food processor. Gradually stir in evaporated milk. Return to low heat and heat through without boiling.
  3. Stir together gremolata ingredients in a small bowl and sprinkle a spoonful over each bowl of soup.