Broccoli And Spinach Soup Creamy Creamless Food

CREAMY BROCCOLI-AND-SPINACH SOUP

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.

CREAMY BROCCOLI SPINACH SOUP WITH GREEK YOGURT

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.

CREAMY BROCCOLI SPINACH SOUP (VEGAN)

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!

BROCCOLI-SPINACH SOUP WITH PARMESAN CROUTONS

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.

NO CREAM CREAMY BROCCOLI SOUP

Steps:

• Cook and stir carrots, onion, and celery in hot oil in large saucepot on medium-high heat 3 minute Add chicken broth and water: stir. Bring to a boil.
• Stir in broccoli and rice. Reduce heat to medium-low; simmer 10-15 minutes or until vegetables are tender, stirring frequently.
• Add soup, in batches, to belnder or food processor container; cover. Blend until pureed. Return soup puree to pot. Add milk and cheese; cook until heated through, stirring occasional.

ROSALYNN CARTER'S CREAM OF BROCCOLI SOUP-WITH NO CREAM

Steps:

• Saute onion and garlic in the oil until soft, 3 to 4 minutes.
• Add bay leaf, broccoli, potato, and stock. Simmer gently, covered for about 10 minutes, until the broccoli is tender, but still bright green. Remove bay leaf and let cool.
• Puree in a blender (not totally smooth). Season to taste, add lemon juice and return to pan to reheat if necessary. Add a dollop of yogurt just before serving.

BROCCOLI AND SPINACH SOUP

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.

CREAMLESS BROCCOLI SOUP

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.

CREAMLESS CREAM OF BROCCOLI SOUP

Steps:

• Heat oil in a large saucepan or Dutch oven on medium heat. Add next 5 ingredients. Cook gently for 3-5 minutes, until tender and fragrant. Add stock. Bring to a boil, cover pot, reduce heat and simmer for 30 minutes or until vegetables are tender.
• Puree soup in a blender, food processor or with immersion blender. Return to heat. Stir in Carnation Fat-Free Evaporated Milk, salt and pepper. Taste and adjust seasoning if necessary.
• TIPS: Sprinkle some low-fat grated cheese on top of each bowl of soup before serving.
• If the soup thickens up when refrigerated, just thin out with some water when reheating,.