Broccoli Spinach Soup

Broccoli Spinach Soup

Be the 1st to save!

Be the first to make this!

This is a lovely vegetable soup that makes a large quantity so you can keep it over several days in the fridge. It just gets better.


Serves: 8 

  • 2 kg broccoli
  • 60g unsalted butter
  • 1 large onion, diced
  • 2 leeks, finely sliced
  • 1 carrot, peeled and diced
  • 6 cloves garlic, diced
  • 1.8 litres chicken stock
  • 2 tomatoes, roughly diced
  • 3-4 tablespoons flat parsley, chopped
  • 500g frozen spinach, thawed
  • 1 pinch cardamom powder
  • 1 pinch nutmeg
  • salt and pepper, to taste
  • 3 tablespoons lemon juice

Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Cut the ends off the stems of the broccoli, and peel the rest of the stem with a vegetable peeler. Cut the florets and slice the stalks into thin strips.
  2. Melt the butter in a large saucepan and add onion, leeks, carrot and garlic. Saute over low heat 10 minutes.
  3. Add the chicken stock, broccoli, tomatoes and parsley. Once it boils, reduce heat, cover and simmer 25 minutes.
  4. Add the spinach to the soup with the cardamom, nutmeg, salt and pepper. Simmer 1 minute and remove from heat. Cool slightly. Blend the soup and reheat. Add lemon juice just before serving.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate