Soups & Stewsciaoflorentina5.0
Broccoli Spinach Soup Recipe
Immunity boosting creamy Broccoli Spinach Soup made with flavorful leeks, 2 heads of broccoli and brought to perfection by a golden poached egg!
👥 6 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- blender
📝 Preparation Steps
1
Slice and rinse the leeks well. Drain on a fresh tea towels.In a cast iron soup pot heat up a drizzle of olive oil and sautéed the leek with a pinch of sea salt until translucent. Meanwhile dice the potato and broccoli into small pieces.
leek (sliced)1
2
Add the red pepper flakes, garlic and potatoes to the pot and toss to coat in the oil with the leeks. Pour In the vegetable stock or water and bring to a simmer. Add the broccoli, thyme and bay leaf and allow them to simmer together until tender and cooked through but not mushy. About ⏱️ 10 minutes or so.
red pepper flake (or to taste)1 pinchgarlic (sliced)3 clovesleek (sliced)1vegetable stock or water (organic)6 cups
3
Discard the bay leaf and using a hand-held blender purée the soup in the pot until smooth and creamy. Adjust seasoning to your taste with the sea salt and remove from heat.
4
Add the baby spinach to the soup, give it a nice stir and cover with a lid for a couple of minutes. The spinach will wilt from the steam and the heat.
baby spinach (packed organic)3 cups
5
Serve hot with a poached egg on top and a nice drizzle of golden extra virgin olive oil, fresh herbs and freshly cracked black pepper.
extra virgin olive oil (organic)2 tbspfresh herbs (for garnish)4 TbspBlack pepper (freshly cracked)
Nutrition Facts
calories
218 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
7 g
sugar Content
5 g
sodium Content
197 mg
protein Content
12 g
trans Fat Content
1 g
cholesterol Content
123 mg
carbohydrate Content
27 g
saturated Fat Content
2 g
unsaturated Fat Content
6 g
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