Broccoli Spinach Soup With Avocado Toasts Food

BROCCOLI-SPINACH SOUP WITH AVOCADO TOASTS

Steps:

• Heat oil in a medium saucepan over medium-high heat. Add leek and cook until tender, about 4 minutes. Add stock; bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes.
• Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.
• Working in batches, puree soup in a blender until smooth.
• Top bread with avocado and radish sprouts. Season with salt and pepper, squeeze with lemon, and drizzle with oil.

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.

BROCCOLI-SPINACH SOUP WITH AVOCADO TOASTS RECIPE | KITCHEN DAILY

Steps:

• Heat oil in a medium saucepan over medium-high heat. Add leek and cook until tender, about 4 minutes. Add stock; bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes.
• Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.
• Working in batches, puree soup in a blender until smooth.
• Top bread with avocado and radish sprouts. Season with salt and pepper, squeeze with lemon, and drizzle with oil.
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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.

SPINACH-BROCCOLI SOUP

Steps:

• Heat oil in a skillet over medium-high heat. Add broccoli, onion, garlic and cook for 3 minutes. Stir in spinach and cook for 2 to 3 minutes longer, until spinach is wilted and onion is translucent. Transfer to the bowl of a food processor and pulse until blended; set aside.
• Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the half-and-half into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Stir in Italian seasoning, Worcestershire sauce, paprika, salt, and pepper.
• Add broccoli mixture, milk, and cooked quinoa to the saucepan; stir to combine. Add Cheddar cheese and cook until soup is heated through and cheese has melted, 3 to 5 minutes.