Creamy Broccoli And Spinach Soup Food

CREAMY BROCCOLI-AND-SPINACH SOUP

Creamy Broccoli-and-Spinach Soup image

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

Ingredients

3 tablespoons unsalted butter
2 leeks (about 1 pound), white and light-green parts only, halved lengthwise and thinly sliced crosswise, well washed, and drained (2 cups)
3 cloves garlic, smashed and peeled
2 teaspoons Dijon mustard
3 tablespoons unbleached all-purpose flour
4 cups low-sodium chicken or vegetable broth
1 small head broccoli (about 12 ounces), stems peeled and cut into 1/4-inch coins, head cut into bite-size florets
Kosher salt and freshly ground pepper
5 ounces baby spinach, stems removed (6 packed cups)
1/3 cup crème fraîche
Store bought pretzel nuggets, for serving (optional)

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-BROCCOLI SOUP

Spinach-Broccoli Soup image

Came up with this spinach-broccoli soup on the fly when none of the recipes matched my ingredients and even my son who doesn't like soup said it was good.

Provided by csking

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 15

Ingredients

2 tablespoons oil
2 (12 ounce) packages frozen broccoli
1 onion, chopped
½ clove garlic, minced
1 cup chopped fresh spinach
1 tablespoon butter
1 tablespoon all-purpose flour
2 cups half-and-half
1 teaspoon Italian seasoning
1 dash Worcestershire sauce
1 pinch ground paprika
salt and ground black pepper to taste
1 cup milk
¼ cup cooked quinoa
½ cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 298.1 calories, Carbohydrate 20.5 g, Cholesterol 48.1 mg, Fat 20.5 g, Fiber 4.8 g, Protein 11 g, SaturatedFat 10.3 g, Sodium 181.1 mg, Sugar 5.3 g

BROCCOLI AND SPINACH SOUP

Broccoli and spinach soup image

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

Ingredients

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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