Broccoli Spinach Soup Recipe
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.
Servings: 4
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
Nutrition
Calories: 319kcal | Carbohydrates: 45g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 865mg | Potassium: 1219mg | Fiber: 9g | Sugar: 7g | Vitamin A: 4738IU | Vitamin C: 218mg | Calcium: 178mg | Iron: 4mg