I somehow bought an excessive amount of broccoli and spinach. Intending to make my favorite vegetable soup but feel inspired to try something different. I found this recipe on MarthaStewart.com and thought it sounded delicious. As usual, I made my own tweaks and changes but I stayed really true to the recipe. It is a really green soup (perfect for St. Patrick’s Day), and delicious!
Broccoli and Spinach Soup
- 1 tablespoon olive oil (I used a basil infused olive oil)
- 1 large white onion (you could also use a leek)
- 4 cups low-sodium chicken stock
- 6 cups of chopped broccoli, chopped
- 6 cups of raw baby spinach
- 1/2 cup freshly grated Parmesan
- 2 tablespoons tahini
- Coarse salt and freshly ground black pepper
- 1 lemon, cut into wedges
Heat oil in a medium saucepan over medium-high heat. Add onion and cook until tender and slightly browned, 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, salt, pepper, and tahini. Let cool slightly. Season with salt and pepper.
Working in batches, puree soup in a blender until smooth. Serve with a lemon wedge, or fresh grated Parmesan cheese.
it’s a soup for me :)
I looooooove broccoli and spinach
I’d only replace the chicken broth to vegetable broth (I’m vegetarian), but I’d love to try your recipe
Kerrie @ Family Food and Travel says
Winnie – you’ll have to tell me what you think of the recipe when you make it.
Kerrie @ Family Food and Travel recently posted..Broccoli and Spinach Soup
I’m totally gonna try this! Perfect for the LO too!
Tiffany Chang says
Always need some ways to get veggies into the kiddos diet! thanks!
Jo-Anne Pfoh says
now this is a combination I had not thought of nice job it looks delish
Rosanne Robinson says
this soup looks delicious and full of nutrients