Broccoli Spinach Cream Soup Recipes

CREAMY BROCCOLI-AND-SPINACH SOUP

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.

CREAMY BROCCOLI SPINACH SOUP (VEGAN)

Steps:

• *Prepare the broccoli rice by cutting off the broccoli stalk, slicing off the tough outer layer and chopping the stack roughly, along with the florets before adding into the blender. Blitz until the mixture becomes crumbly (not mushy) Avoid overcrowding the blender and make broccoli rice in batches if you have to.
• Dissolve the stock cubes in the hot water.
• In a large pot heat up the oil, add the garlic and onion and fry over a medium heat for 2 minutes, stirring often. Add the broccoli rice and continue cooking for 5 minutes, stirring often. Add the spinach, pour in 3/4 of the stock, cover and bring to a boil, then simmer for 3 more minutes. Puree the soup, add the remaining stock if necessary, adjust the seasoning (I only added some pepper) and enjoy!

BEST CREAM OF BROCCOLI SOUP

Steps:

• Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

CREAM OF SPINACH SOUP

Steps:

• In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.
• Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.

SPINACH AND BROCCOLI SOUP

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.