Description
Using the florets and stems, broccoli spinach soup makes the most of every part of this nutritious, wholesome vegetable. This is a simple vegan soup that freezes well.
Ingredients
- 3 tablespoons olive oil
- 1 small onion, roughly chopped
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups low-sodium vegetable broth
- 2 cups water
- 1 russet potato, peeled and cubed
- 2 pounds broccoli, cut into small to medium florets, stems peeled and sliced
- 5 ounces baby spinach
- 4 ounces ciabatta or sourdough bread torn into cubes
- Chopped parsley for serving
Instructions
- Preheat the oven to 400 degrees F.
- Heat the 2 tablespoons olive oil in a large saucepan over medium high heat. Sauté the onions until they start to turn soft and translucent, about 4-5 minutes.
- Stir in the garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Continue cooking until fragrant, about 1 minute.
- Add vegetable broth, water, potatoes, two-thirds of the broccoli florets and all the broccoli stems. Bring the soup to a boil, reduce heat and simmer until the broccoli stems are soft, about 25-30 minutes.
- Stir in the spinach, letting it wilt.
- Carefully transfer the soup in batches in a blender to puree. Return to the saucepan to reheat as necessary.
- While the soup is simmering, toss the remaining broccoli florets and bread with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper on a sheet pan. Roast until the broccoli is bright green and lightly browned at the edges and the bread is toasted, about 10-12 minutes.
- Divide the soup into bowls and top with the roasted broccoli florets and croutons. Sprinkle with chopped parsley before serving.
Notes
Let the soup cool to room temperature before transferring to an airtight container. You can store it in the refrigerator up to 3 days or in the freezer up to 1 month. Warm the soup in the microwave or on the stove.
If you want the soup to be gluten free, skip the croutons to top it.
You can substitute the veggie broth with low-sodium chicken broth if you are ok with the soup not being vegan.
Adapted from Food & Wine November 2016
Keywords: vegan broccoli soup, healthy broccoli soup
There’s not enough green in Massachusetts in winter, which was my initial draw to this soup; I was totally drawn in by the photos. I must say, though, that the soup is as delicious as it is beautiful! I used homemade chicken stock instead of vegetable stock because I had it on hand and was not precise with the amount of veggies I used but otherwise followed the recipe as written. So creamy and satisfying and healthy. A keeper for sure!
★★★★★
This is great!
I use well cooked white beans in place of potato to add creaminess & thicken. But of protein/nutrition too.
★★★★★
Excellent and simple soup. Love how brilliant green it is
This is delicious! The potato makes it so creamy, and I love the roasted florets on top. Thank you!
This is absolutely delicious! Thank you!
So glad you like it!