Best 3 Broccoli Spinach Soup With Avocado Toasts Recipes

Broccoli spinach soup with avocado toasts is a delightful and nutritious meal that combines the vibrant flavors of broccoli, spinach, and avocado. This comforting soup is packed with vitamins, minerals, and antioxidants, making it a guilt-free indulgence. Served alongside crispy avocado toasts, this dish is a perfect balance of flavors and textures that will satisfy your taste buds and nourish your body. Let's dive into the culinary journey of creating this flavorful and wholesome dish!

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY BROCCOLI-AND-SPINACH SOUP

Creamy Broccoli-and-Spinach Soup image

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

Ingredients

3 tablespoons unsalted butter
2 leeks (about 1 pound), white and light-green parts only, halved lengthwise and thinly sliced crosswise, well washed, and drained (2 cups)
3 cloves garlic, smashed and peeled
2 teaspoons Dijon mustard
3 tablespoons unbleached all-purpose flour
4 cups low-sodium chicken or vegetable broth
1 small head broccoli (about 12 ounces), stems peeled and cut into 1/4-inch coins, head cut into bite-size florets
Kosher salt and freshly ground pepper
5 ounces baby spinach, stems removed (6 packed cups)
1/3 cup crème fraîche
Store bought pretzel nuggets, for serving (optional)

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 AVOCADO TOASTS

Broccoli-Spinach Soup with Avocado Toasts image

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

Ingredients

1 tablespoon olive oil, plus more for drizzling
1 leek, white and pale green parts thinly sliced
4 cups low-sodium chicken stock or water
1 bunch broccoli, chopped (6 cups)
6 ounces baby spinach (6 cups)
1/3 cup freshly grated Parmesan
2 tablespoons tahini
Coarse salt and freshly ground black pepper
4 slices rustic bread, toasted
2 avocados, sliced
1/4 cup radish sprouts
1 lemon, cut into wedges

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

SPINACH AND AVOCADO SOUP

Spinach and Avocado Soup image

This is a really colourful soup which I serve cold,especially on Hot nights!Also its so quick and easy as it requires no cooking!!!!

Provided by Norahs Girl

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces nice and tender baby spinach leaves
2 tablespoons fresh parsley
1 ripe avocado, peeled and diced
2 tablespoons fresh lemon juice
2 cups home made chicken stock
3 dashes hot pepper sauce (use your favourite and to taste)
1 teaspoon salt
freshly ground black pepper
1/4 cup plain yogurt
yogurt (to garnish)
parsley (to garnish)

Steps:

Blanch the spinach in boiling Water for a minute,then drain.
Place spinach in a liquidiser with all the other ingredients and whizz together until smooth.
Chill til needed To serve pour into bowls and top with a dollop of yogurt and sprinkle with parsley.
A sprinkle of cayenne pepper also looks pretty!
It serves 4 but I often double it.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your soup.
Don't overcook the vegetables. You want them to be tender but still retain their bright color and crunch.
Add the avocado toasts just before serving. This will help them stay crispy.
Serve the soup with a dollop of sour cream or yogurt. This will add a creamy richness to the soup.
Garnish the soup with fresh herbs, such as cilantro or parsley. This will add a pop of color and flavor.

Conclusion:

This broccoli spinach soup with avocado toasts is a delicious, healthy, and easy-to-make meal. It's perfect for a quick lunch or dinner. The soup is packed with nutrients, and the avocado toasts add a creamy richness that makes this soup extra special.