For 4 servings you will need:

3 green onions, finely chopped
3 tbsp. butter
1 pkg. (10 oz.) frozen chopped spinach
1 pkg. (10 oz.) frozen broccoli spears, slightly thawed
2 cans (10 3/4 oz. each) chicken broth
3 tbsp. all-purpose flour
Salt and black pepper
1/2 c. half and half

Saute the green onions in the heated butter until soft but not browned. Add the flour, salt and pepper. Mix thoroughly. Add the vegetables and chicken broth.

Cover and simmer 5 to 8 minutes or until vegetables are cooked and mixture is heated through. Add half and half. Simmer 3 to 4 minutes longer. Serve piping hot.

Tips: For a tangier soup, add 2 to 3 tablespoons lemon juice.

Good served with: Crusty French bread, whipped butter and date-nut torte for dessert.

Very satisfying on a wintry night or for a light luncheon dish is this wholesome, hearty soup laden with spinach, broccoli and onions. Make it when time and energy are scarce as it takes only minutes to prepare and serve.

Preparation time: 10 minutes. Cooking time: 8 to 12 minutes.