Spinach Broccoli 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.

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.

VERY GREEN BROCCOLI SOUP

Very Green Broccoli Soup image

Provided by Michael Chiarello : Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds broccoli
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons minced garlic
1 cup (1/4-inch) diced onion
1/2 cup (1/4-inch) diced celery
Gray salt
Freshly ground black pepper
2 teaspoons finely chopped fresh thyme leaves
5 cups chicken stock or canned low-salt chicken broth
2 cups packed spinach
2 teaspoons freshly grated lemon zest
1 cup heavy cream or buttermilk (if using buttermilk, cut the lemon zest in half)

Steps:

Cut the broccoli florets from the stems. Peel the tough outer skin from the stems and trim off the fibrous ends. Cut the stems lengthwise into slices about 1/2-inch thick and then crosswise into 1/2-inch pieces.
Heat the olive oil and butter in a soup pot over medium-high heat until hot. Add the garlic and cook until light brown. Add the onion and celery, lower the heat to medium, and season with salt and pepper. Cook the vegetables slowly until tender, about 10 minutes. Regulate the heat so the vegetables cook without taking on color.
Add the thyme and stir. Add the broccoli stems, stock, and salt and pepper, to taste, and bring to a boil. Cook, uncovered, for about 3 minutes. Add the florets and continue to cook until very tender, about 5 minutes more.
Puree the soup in a blender in small batches. Add some of the spinach and some of the lemon zest to each batch and then puree it. (The soup can be made to this point, covered, and refrigerated for up to 1 day or frozen for up to 1 month.)
Return the soup to the pan and reheat over gentle heat. Stir in the cream. Taste and adjust the seasoning with salt and pepper. Keep warm.
Chef's Note: When I plan on finishing a dish with the addition of a dairy product, as I do here with cream, I often add a dairy product early in the cooking, too, as I do with the butter in the initial cooking of the vegetables. It melds the flavors.

SPINACH-BROCCOLI CASSEROLE

Spinach-Broccoli Casserole image

Make and share this Spinach-Broccoli Casserole recipe from Food.com.

Provided by HDMac

Categories Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

2 (10 ounce) packages chopped broccoli
1 package chopped spinach
1 package onion soup mix
8 ounces sour cream

Steps:

Thaw and drain spinach and broccoli.
Add onion soup mix; add sour cream.
Put in buttered casserole.
Top with buttered bread crumbs (don't butter them) and Parmesan Cheese.
Bake at 350 for 30 to 45 minutes.

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Total Time 1 hr 15 mins

Preheat the oven to 400°. In a large pot, heat 1/4 cup of the olive oil. Add the onion and garlic and season with salt and pepper. Cook over moderate heat, stirring occasionally, until softened and just starting to brown, 6 to 8 minutes. Add 2 cups of water and the stock, potato, broccoli stems and two-thirds of the florets. Bring to a boil over high heat, then simmer over moderate heat, stirring occasionally, until the potato and broccoli are very soft, about 30 minutes. Stir in the spinach until wilted.
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spinach-broccoli-soup-with-garlic-and-cilantro image

Step 2. Heat 2 Tbsp. coconut oil in a large heavy pot over medium-high. Add onion and chopped garlic; season with salt and pepper. Cook, …
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4.4/5 (19)
Estimated Reading Time 2 mins
Servings 4

Preheat oven to 400°. Separate broccoli stalk from florets. Finely chop florets, transfer to a rimmed baking sheet, and toss with olive oil. Season with salt and pepper and roast, tossing halfway through, until dark brown and tender, 15–20 minutes. Meanwhile, trim and peel broccoli stalk; chop and set aside.
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BROCCOLI SPINACH SOUP — DR TARA'S SUNSHINE

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CREAMY BROCCOLI & SPINACH SOUP - DISCOVERY EYE FOUNDATION

Peel the tough outer skin from the stems and trim off the fibrous ends. Cut the stems lengthwise into slices about ½-inch thick and then crosswise into ½- inch pieces. Heat the butter and olive oil in a soup pot over medium-high heat until hot. Add the onion, celery, and garlic, lower the heat to medium-low, and season with salt and pepper.
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VEGAN BROCCOLI SPINACH SOUP (PALEO GLUTEN FREE)

In a heavy bottom pot, heat oil over medium low heat. Once oil is hot, add onion, generously season with salt and black pepper. Sauté for about 5 minutes until onion starts to turn translucent. Add garlic and lemon zest, sauté 1 minute. Add the broccoli, and season again with salt and pepper, stir.
From eatwellenjoylife.com

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BROCCOLI, SPINACH & PEA SOUP | FOOD MATTERS®

Preheat a large saucepan over low-medium heat. Add the oil and all the veggies, peas and herbs. Season well and cook for 3 minutes. Pour in the water and stir well. Reduce the heat to low and cook for 5-8 minutes. Set aside to cool slightly. Blend until smooth.
From foodmatters.com

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BROCCOLI-SPINACH SOUP WITH PARMESAN CROUTONS - FOOD RECIPES

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From recipes.studio

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SLOW COOKER BROCCOLI SPINACH AND POTATO SOUP | BAKED BY RACHEL

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SPINACH-BROCCOLI SOUP - SPINACH SOUP RECIPES

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.
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BROCCOLI-SPINACH SOUP - SOUTHERN LIVING

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BROCCOLI SOUP WITH SPINACH, CILANTRO AND CROUTONS - PUREWOW

1. Make the Soup: In a Dutch oven or medium saucepan, heat the olive oil over medium heat.Add the onion and cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. 2. Add the garlic and salt, and cook, stirring, until aromatic, about 5 minutes.
From purewow.com

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BROCCOLI SPINACH SOUP [VEGAN] - ONE GREEN PLANET

Melt the vegan butter in a medium-sized stock pot over medium-high heat. Add the celery and onion and sauté until the onion is translucent, about 6 …
From onegreenplanet.org

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BROCCOLI SPINACH SOUP - DR. MARK HYMAN

In a medium pot, melt the butter over medium heat. Add in the chopped onion, salt, pepper, thyme and lemon zest. Cook for about 3 minutes or until onions are soft. Add the lentils and stir to combine with other ingredients. Add the mushroom broth and continue to cook on medium for 5 minutes. Add broccoli florets. Cook for 5 more minutes.
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