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.
CREAMLESS BROCCOLI SOUP
You will never miss the cream in this soup. It is a filling vegan recipe anyone would enjoy. Found in one of my favorite Moosewood cookbook
Provided by TishT
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine in a soup pot the oil, onions, celery, garlic and salt.
- Cook covered on medium heat for 10 minutes, stirring often.
- Meanwhile, rinse the broccoli, cut into 4-5 cups of florets, and peel and chop the stems to make about 2 cups.
- Reserve 1 cup of florets.
- When the onions are clear, add 4 cups of the water or stock and all the broccoli except for the reserved florets.
- Cover and bring to a boil.
- Lower the heat and simmer for 5 minutes.
- Add the oats and simmer gently for about 10 minutes, stirring often, until the broccoli is tender and the soup begins to thicken.
- Remove from the heat and then stir in the lemon juice, dill and pepper.
- Working in batches, puree the soup (in a blender, preferably) until smooth.
- Bring the remaining 1/2 cup water to a boil in a small sauce pan.
- Add the reserved broccoli florets and cook, covered, until they are bright green and crisp tender, about 3-5 minutes.
- Stir the florets and their cooking water into the soup.
- Garnish with lemon slices and chives if desired.
- Serve.
BROCCOLI AND SPINACH SOUP (CREAMY CREAMLESS)
Steps:
- 1) heat pan, spray with oil - just a few spritzs is fine. Add broccoli, onions, garlic, mustard, cayenne and 1 tsp salt and cook, stirring frequently, until fragrant (about 6 min). Add 1 cup water and baking soda. Bring to a simmer, cover and cook until broccoli is very soft (about 20 min) stirring once during cooking. 2) Add broth and 2 cups of water. When begins to simmer, add spinach and cook until wilted (about 1 min). Transfer to blender and process until smoother - 1 minute. sprinkle with parmesan if want.
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