Cream of Broccoli Soup

WHAT'S IN IT?
3 broccoli crowns
5 cup vegetable stock
2 tbsp extra-virgin olive oil
2 cups packed spinach
1 tbsp organic butter
2 tsp grated lemon zest
1 tbsp minced garlic
1 cup fat-free cream or almond milk
½ cup diced celery
1 tsp kosher salt
Pepper


HOW TO MAKE IT:
Cut the broccoli florets from the stems, toss the stems and cut the florets in halves.

Heat the olive oil and butter in a large pot over medium-high heat. Add the garlic and cook until light brown. Add the celery and lower the heat to low and add kosher salt. Cook for about 5 minutes. Turn the heat to medium-high, adding the vegetable stock, broccoli florets and black pepper to taste. Cook for about 7 minutes. Stir in the spinach and lemon zest, cooking for another 3 minutes. Remove from heat.

Puree the soup in a blender, in 2-3 batches. Return the soup to the pot and reheat over gentle heat. Stir in the milk or cream.