Spinach And Broccoli Soup Recipes
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.
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
BROCCOLI AND SPINACH SOUP
Warm green soup great with crusty bread. Can replace broccoli with asparagus. Optional squiggle of cream for presentation.
Provided by Erland41
Time 25m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Cut off woody ends from broccoli. Chop the rest.
- Slice shallots thinly.
- Gently saute broccoli and shallots in butter and oil for ten minutes.
- Add spinach and toss to mix.
- Add stock and bring to boil.
- Mix in blender and season to taste.
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- Start by washing the spinach leaves under water. Pat dry them using a kitchen towel and chop the spinach leaves in a medium bowl. Now, on a chopping board chop the onions, potatoes, broccoli and keep them aside.
- Place a large pan over medium flame and once its hot enough add butter in it. When butter starts to melt, add chopped onions and cook over medium flame till they are translucent. Sprinkle salt and pepper over it now. Then add vegetable broth and stir to mix the ingredients well. Add broccoli florets, and chopped potatoes in the pan. Cook the mixture over medium flame for a minute or two.
- When vegetables appear cooked, add spinach leaves in the pan and stir well. Cook it over medium flame for 5-7 minutes, stirring occasionally. When vegetables are properly cooked remove from flame and let the mixture cool.
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- 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.
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