Spinach broccoli soup is a healthy and delicious dish that can be enjoyed by people of all ages. It is packed with nutrients, including vitamins A, C, and K, and is also a good source of fiber and protein. Spinach broccoli soup is a versatile dish that can be served as an appetizer, main course, or side dish. It can also be made ahead of time and reheated, making it a great option for busy weeknights.
Check out the recipes below so you can choose the best recipe for yourself!
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.
SPINACH-BROCCOLI SOUP
Came up with this spinach-broccoli soup on the fly when none of the recipes matched my ingredients and even my son who doesn't like soup said it was good.
Provided by csking
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a skillet over medium-high heat. Add broccoli, onion, garlic and cook for 3 minutes. Stir in spinach and cook for 2 to 3 minutes longer, until spinach is wilted and onion is translucent. Transfer to the bowl of a food processor and pulse until blended; set aside.
- Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the half-and-half into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Stir in Italian seasoning, Worcestershire sauce, paprika, salt, and pepper.
- Add broccoli mixture, milk, and cooked quinoa to the saucepan; stir to combine. Add Cheddar cheese and cook until soup is heated through and cheese has melted, 3 to 5 minutes.
Nutrition Facts : Calories 298.1 calories, Carbohydrate 20.5 g, Cholesterol 48.1 mg, Fat 20.5 g, Fiber 4.8 g, Protein 11 g, SaturatedFat 10.3 g, Sodium 181.1 mg, Sugar 5.3 g
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
Tips:
- Use fresh vegetables: Fresh spinach and broccoli provide the best flavor and nutrients.
- Don't overcook the vegetables: Overcooked vegetables will lose their flavor and nutrients.
- Use a good quality vegetable broth: A good quality vegetable broth will add a lot of flavor to the soup.
- Don't be afraid to experiment with different spices and herbs: A variety of spices and herbs can add a lot of flavor to the soup.
- Serve the soup with a side of crusty bread or crackers: This will help to soak up the delicious broth.
Conclusion:
Spinach broccoli soup is a delicious and healthy soup that is perfect for a quick and easy meal. It is packed with nutrients and is a great way to get your daily dose of vegetables. This soup is also very versatile and can be easily customized to your liking. So next time you are looking for a quick and easy meal, give spinach broccoli soup a try!
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