Happy Saturday and Broccoli spinach soup with feta & herbs

UPDATE: I'm so excited that this recipe has been featured on foodbuzz.com #healthbuzz. 

Since it's the new year and I'm trying to break a bunch of bad habits I've decided to publish a post today, since I missed yesterdays. If you haven't noticed I try to post 5 days a week usually Monday - Friday.  So today I'm waking up and treating you all to a healthy soup recipe on this lovely Saturday. I say lovely because it's January and it's about 5 degrees and sunny out side - this is not typical of a Canadian winter. I hope it's not because the world is coming to an end and this is the calm before the storm - I kid. Anyways here's a healthy soup recipe that's packed with vitamin C, calcium and some other good stuff.  You'll need a blender or immersion blender for this silky soup! 

INGREDIENTS: Broccoli and spinach soup with feta & herbs (any herbs you like)
head of broccoli - medium chopped & blanched
2 -3 handfuls spinach - fresh or frozen (1/2 pack)
1 onion - chopped
2 garlic cloves - chopped
4 sprigs of thyme - chopped
red chili flakes - a pinch (optional)
1/8 tsp grated nutmeg
1/2 tsp cumin
2-3 cups water or stock
1 cup milk/ cream
1 tbs butter
1tbs olive oil
s&p - to taste
feta cheese - crumbled for garnish
mint/ parsley - for garnish

PREP: In a pot of salted boiling water blanch your broccoli for 30-45 seconds - then put it straight into very cold water to halt the cooking process.  Rough chop all other ingredients.
COOK: In a large pot sauté onion and garlic in butter, olive oil, thyme, cumin & chili until translucent. Then add your stock to heat through. Once the stock is hot toss in your spinach, broccoli, pinch of s & p. When spinach has wilted you can remove from the heat and blend until smooth. Return soup to the pot (not on the heat) add the milk or cream by whisking, then add your nutmeg. To re heat do so on low - you do not want to bring to the boil.
SERVE: With crumbled feta chopped mint or parsley.