This creamy broccoli soup is a great way to get your vegetables in! It has a creamy texture from the potato, without any cream or dairy added.
In a large pot over medium heat, heat the oil. Add the onion and sauté until translucent. About 5 minutes.
Add the potatoes and stock. Bring to a boil and then reduce heat to medium-low. Let simmer for 15 to 20 minutes or until the potatoes are tender.
Add the broccoli and cook for another 5 minutes until tender.
Add the spinach. Transfer soup to a blender and blend until smooth. Season to taste with salt and pepper.
Serve soup plain or top with a swirl of plain yogurt.