Broccoli And Spinach Soup Recipes
CREAMY BROCCOLI-AND-SPINACH SOUP
Thanks to mild-mannered baby spinach and silky sautéed leeks, this weeknight-friendly broccoli soup not only gets an extra boost of nutrients like iron and vitamins B and C-it also takes on a most vibrant color of green and boasts a velvety texture without any heavy cream in sight! A drizzle of tangy crème fraîche and a few crunchy pretzel nuggets serve as the finishing touches to this wholesome and warming bowl.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Melt butter in a medium saucepan over medium-high heat. Add leeks and garlic and cook, stirring occasionally, until translucent, about 2 minutes. Stir in mustard, then flour; cook until mixture has a slightly nutty aroma, about 1 minute.
- Gradually whisk in broth until combined. Add broccoli stems and season with salt and pepper; increase heat to high and bring to a boil, whisking constantly. Add broccoli florets; reduce heat to low and simmer partially covered until broccoli is tender, about 8 minutes. Stir in spinach and cook 1 minute more; remove from heat.
- Working in batches, purée soup in a blender. Return to pot and reheat over medium-low. Whisk crème fraîche with 1 tablespoon water in a small bowl. Serve soup, drizzled with crème-fraîche mixture and garnished with pretzels.
BROCCOLI-SPINACH SOUP WITH PARMESAN CROUTONS
Fresh broccoli and spinach partner up in this creamy, fresh take on a winter classic soup. To keep the color vibrant, after you blanch the vegetables, cool them down with cold water before adding them to the blender. The parmesan croutons will give your favorite main dish salads an extra boost in taste and texture - make a double batch and keep a container on your kitchen counter.
Provided by Southern Living Test Kitchen
Categories Soup
Time 30m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Bring 4 quarts water and 2 tablespoons of the salt to a boil in a large pot over high. Set 1 cup of the broccoli aside. Add remaining broccoli to pot, and cook 3 minutes. Add spinach, pushing down to submerge in water. Cook 1 minute or until broccoli is tender and spinach is wilted. Remove 1 cup cooking liquid; set aside. Drain in a colander, discarding remaining cooking liquid. Run cold water over broccoli and spinach, draining well, until cool, 2 to 3 minutes.
- Process cooked, cooled broccoli and spinach, 1 cup reserved cooking liquid, stock, and parsley in a blender until smooth, 1 minute. Transfer to pot; stir in half-and-half, 2 1/2 teaspoons of the salt, and 1/2 teaspoon of the pepper.
- Toss together bread, Parmesan, and 3 tablespoons of the oil. Place in 1 layer on 1 side of a greased rimmed baking sheet. Toss reserved 1 cup broccoli with remaining 1 tablespoon oil and 1/4 teaspoon each of salt and pepper. Place in a single layer on other side of baking sheet. Bake in preheated oven until broccoli is tender and bread is toasted, 7 to 9 minutes.
- Gently reheat soup over medium until steaming, 4 to 5 minutes. Stir in lemon juice. Ladle soup into bowls, and top with roasted broccoli and croutons.
SPINACH AND BROCCOLI SOUP
Make and share this Spinach and Broccoli Soup recipe from Food.com.
Provided by Nikkei
Categories Spinach
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Remove the roots and leaves from the leeks, wash well, and chop roughly.
- Heat the oil in a large, heavy-based saucepan or stock pot. Saute the leek until softened.
- Add the garlic and pepper, and continue cooking, stirring, for around a minute.
- Add the spinach, in batches if using fresh, broccoli, potato and stock. Cover and simmer until the potato is tender.
- Remove from heat and allow to cool slightly.
- Blend on high speed using a hand held/stick mixer.
- Serve with grated parmesan or sour cream.
Nutrition Facts : Calories 106.1, Fat 2.7, SaturatedFat 0.4, Sodium 52.3, Carbohydrate 18.6, Fiber 2.9, Sugar 1.8, Protein 4
BROCCOLI AND SPINACH SOUP
Warm green soup great with crusty bread. Can replace broccoli with asparagus. Optional squiggle of cream for presentation.
Provided by Erland41
Time 25m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Cut off woody ends from broccoli. Chop the rest.
- Slice shallots thinly.
- Gently saute broccoli and shallots in butter and oil for ten minutes.
- Add spinach and toss to mix.
- Add stock and bring to boil.
- Mix in blender and season to taste.
BROCCOLI-SPINACH SOUP WITH AVOCADO TOASTS
No cream required: Tahini gives this soup its buttery flavor and silky texture -- and makes a serving of dark leafy greens unusually enticing. Avocado toasts round out the meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Heat oil in a medium saucepan over medium-high heat. Add leek and cook until tender, about 4 minutes. Add stock; bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes.
- Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.
- Working in batches, puree soup in a blender until smooth.
- Top bread with avocado and radish sprouts. Season with salt and pepper, squeeze with lemon, and drizzle with oil.
Nutrition Facts : Calories 455 g, Cholesterol 9 g, Fat 25 g, Fiber 13 g, Protein 16 g, SaturatedFat 5 g, Sodium 1044 g
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