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RMACT Celebrates #NationalSoupMonth! Blog Feature

By: The RMACT Team on January 12th, 2018

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RMACT Celebrates #NationalSoupMonth!

Health | Wellness | Women's Health | men's health | TTC | infertility support

Did you know that January is #NationalSoupMonth? We didn't find that out until this week, but it makes total sense if you ask us! With the cold weather, who wouldn't want to snuggle up by the fire with a nice, big bowl of warm soup?

So, in the spirit of staying in and enjoying a home-cooked meal, we thought it would be a great idea to share some of Carolyn Gundell's, RMACT's nutritionist, favorite soup recipes throughout the month.

This week, Carolyn shares a delicious recipe for Green Broccoli-Spinach Soup from the book, Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today's Mothers-to-Be. This soup is hearty, healthy and acts as a good source of protein, iron and folic acid.


Green Broccoli-Spinach Soup


3 tablespoons unsalted butter

1 medium onion, chopped

1-pound (about 8 cups) broccoli florets, washed and trimmed

1 medium potato, peeled and diced

4 cups fat-free low-sodium stock

1 teaspoon salt, or to taste

One 6-ounce package baby spinach, washed, or 6-8 ounces frozen chopped spinach, thawed, drained, and squeezed

1 cup nonfat buttermilk

1/3 cup pasteurized instant nonfat dry milk (optional)

Freshly ground pepper, to taste

Shredded sharp cheddar cheese or your favorite cheese, for garnish


1. Melt the butter in a 6-quart saucepan over medium-high heat. Add the onion and sauté for 3 minutes. Add the broccoli, potato, stock, and salt and bring to a boil, then reduce the heat and simmer, covered, for about 15 minutes, or until the potatoes are tender. During the last 5 minutes, stir the spinach into the soup. Remove from the heat.

2. Allow the soup to cool slightly, then puree it in batches in a blender or food processor. Return the pureed soup to the rinsed-out saucepan.

3. In a large measuring cup or small bowl, combine the buttermilk and dry milk and whisk until smooth. Add to the pureed soup and bring the soup just to a boil over medium-high heat. Adjust the seasoning, garnish with the cheese and croutons (if desired), and serve immediately.

4. Enjoy!

Serves 6 (makes about 7 cups)