Using the florets and the stems, this Broccoli Spinach Soup makes the most of the entire broccoli crown. It is a healthy, vegan soup that you can freeze.
The selection is starting to dwindle in these last couple weeks of outdoor farmers market season in Chicago. My annual panic is setting in.
As a born and bread Midwesterner, I really don’t mind the cold weather and the layers.
I just get anxious accepting that there won’t be another farmers market outside until May. That 6-month wait seems like a lifetime away.
I do love root and other hearty veggies, but not seeing much else in the way of local produce until spring makes me want to pack up and move somewhere warm.
I’m still desperately holding on tight to what’s left of summer that still manages to sneak its way in between lovely crisp fall days.
Feeling a craving for a new healthy lunch option using dark green vegetables, I made a batch of vegan broccoli spinach soup topped with roasted florets and sourdough croutons.
How To Make Broccoli Spinach Soup
The recipe uses both the broccoli florets and stems truly maximizing its potential.
After sautéing the onions and garlic, I simmered the stems, potatoes and some of the florets in a combination of water and vegetable stock.
I stirred in the spinach to wilt it just as the veggies became tender.
While the pot was on the stove, I roasted the remaining florets along with torn pieces of sourdough bread until both were golden brown at the edges.
I pureed the broccoli spinach soup in the blender, and it turned the most brilliant bright green color.
To finish each bowl, I topped each one with a few florets of roasted broccoli and sourdough croutons before serving.
Broccoli Spinach Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
1/4 cup plus 2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 large garlic cloves, peeled and sliced
1-1/2 teaspoon kosher salt
1 teaspoon black pepper
2 cups water
2 cups vegetable stock
One 8-ounce baking potato, peeled and cut into 1-inch pieces
2 pounds broccoli—stems peeled and sliced, florets cut into 1/2-inch pieces
5 ounces baby spinach
4 ounces sourdough bread, cut into 1/2-inch dice
1 tablespoon red wine vinegar
Minced chives for serving
Preheat the oven to 400 degrees F.
Heat 1/4 cup olive oil in a large saucepan over medium high heat. Add the onions, garlic, salt and pepper and sauté until soft and starting to brown, about 5 to 7 minutes. Stir in the water, vegetable stock, potatoes, broccoli stems and two-thirds of the florets. Bring to a boil and reduce to a simmer until the potatoes and broccoli stems are tender, about 30 minutes. Stir in the spinach until it wilts.
Store the soup in an airtight container in the fridge for up to 1 week or in the freezer up to 1 month.
While the soup is cooking, toss the remaining broccoli florets with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on one side of a sheet pan. Roast for 10 minutes. Toss the sourdough with the remaining olive oil, salt and pepper. Place on the other half of the sheet pan and roast for another 10 minutes until the florets and croutons are light brown and crisp.
Carefully puree the soup in batches in a blender and stir in the red wine vinegar. Top with the florets, croutons and minced chives.
You can refrigerate leftover soup in an airtight container for up to 1 week or in the freezer up to 1 month.
Adapted from Food & Wine November 2016