1. In a four-quart saucepan, sauté chopped onion and celery. Cook until celery is tender.
2. Add broccoli, bouillon, cornstarch and water. Cook for 20 minutes over medium heat.
3. Add spinach, salt, and pepper and cook for another five minutes.
4. Puree until smooth. Serve over hot rice, farfel, or mashed potatoes.