CREAMY BROCCOLI SPINACH SOUP WITH GREEK YOGURT
Skinny Creamy Broccoli Spinach Soup. Takes less than 30 minutes to make and only takes one pot!
Provided by Kelley Simmons
Categories Soup
Time 30m
Number Of Ingredients 10
Steps:
- Add oil to a large pot. Add in onions and cook for 2 minutes. Stir in garlic and cook for an additional minute.
- Toss in broccoli and cook for 5 minutes over medium heat. Stir in chicken stock and bring to a boil. Simmer for another 5-10 minutes until broccoli is tender.
- Take off of the heat and stir in spinach, Parmesan cheese and pepper.
- Cool soup slightly. Add soup in two batches to a blender. (If you have an immersion blender you can do this in the pot). Pulse until thick and smooth. About 1-2 minutes each batch.
- Add 1 tablespoon of Greek yogurt to each batch (2 tablespoons total) and pulse to combine. Season with salt and pepper, to taste.
- Pour soup into bowls and serve immediately. Garnish with greek yogurt if desired.
Nutrition Facts : Calories 142 kcal, Carbohydrate 10 g, Protein 8 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 141 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
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.
BROCCOLI-SPINACH SOUP WITH PARMESAN CROUTONS
Fresh broccoli and spinach partner up in this creamy, fresh take on a winter classic soup. To keep the color vibrant, after you blanch the vegetables, cool them down with cold water before adding them to the blender. The parmesan croutons will give your favorite main dish salads an extra boost in taste and texture - make a double batch and keep a container on your kitchen counter.
Provided by Southern Living Test Kitchen
Categories Soup
Time 30m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Bring 4 quarts water and 2 tablespoons of the salt to a boil in a large pot over high. Set 1 cup of the broccoli aside. Add remaining broccoli to pot, and cook 3 minutes. Add spinach, pushing down to submerge in water. Cook 1 minute or until broccoli is tender and spinach is wilted. Remove 1 cup cooking liquid; set aside. Drain in a colander, discarding remaining cooking liquid. Run cold water over broccoli and spinach, draining well, until cool, 2 to 3 minutes.
- Process cooked, cooled broccoli and spinach, 1 cup reserved cooking liquid, stock, and parsley in a blender until smooth, 1 minute. Transfer to pot; stir in half-and-half, 2 1/2 teaspoons of the salt, and 1/2 teaspoon of the pepper.
- Toss together bread, Parmesan, and 3 tablespoons of the oil. Place in 1 layer on 1 side of a greased rimmed baking sheet. Toss reserved 1 cup broccoli with remaining 1 tablespoon oil and 1/4 teaspoon each of salt and pepper. Place in a single layer on other side of baking sheet. Bake in preheated oven until broccoli is tender and bread is toasted, 7 to 9 minutes.
- Gently reheat soup over medium until steaming, 4 to 5 minutes. Stir in lemon juice. Ladle soup into bowls, and top with roasted broccoli and croutons.
CREAMY BROCCOLI SPINACH SOUP (VEGAN)
This creamy broccoli spinach soup is made using a handful of ingredients and comes together in under 15 minutes! It is super nutritious, rich and creamy, vegan and absolutely delicious! The post also contains tips for making broccoli rice.
Provided by Monika Dabrowski
Categories Lunch
Time 15m
Number Of Ingredients 7
Steps:
- *Prepare the broccoli rice by cutting off the broccoli stalk, slicing off the tough outer layer and chopping the stack roughly, along with the florets before adding into the blender. Blitz until the mixture becomes crumbly (not mushy) Avoid overcrowding the blender and make broccoli rice in batches if you have to.
- Dissolve the stock cubes in the hot water.
- In a large pot heat up the oil, add the garlic and onion and fry over a medium heat for 2 minutes, stirring often. Add the broccoli rice and continue cooking for 5 minutes, stirring often. Add the spinach, pour in 3/4 of the stock, cover and bring to a boil, then simmer for 3 more minutes. Puree the soup, add the remaining stock if necessary, adjust the seasoning (I only added some pepper) and enjoy!
Nutrition Facts : ServingSize 1 serving, Carbohydrate 10 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Sodium 542 mg, Fiber 3 g, Sugar 3 g, Calories 88 kcal
SPINACH AND BROCCOLI SOUP
Make and share this Spinach and Broccoli Soup recipe from Food.com.
Provided by Nikkei
Categories Spinach
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Remove the roots and leaves from the leeks, wash well, and chop roughly.
- Heat the oil in a large, heavy-based saucepan or stock pot. Saute the leek until softened.
- Add the garlic and pepper, and continue cooking, stirring, for around a minute.
- Add the spinach, in batches if using fresh, broccoli, potato and stock. Cover and simmer until the potato is tender.
- Remove from heat and allow to cool slightly.
- Blend on high speed using a hand held/stick mixer.
- Serve with grated parmesan or sour cream.
Nutrition Facts : Calories 106.1, Fat 2.7, SaturatedFat 0.4, Sodium 52.3, Carbohydrate 18.6, Fiber 2.9, Sugar 1.8, Protein 4
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