Broccoli Spinach Soup

    55 minutes

    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.

    2 people made this

    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.

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