Silky Broccoli Spinach Soup
The beauty of this soup is how quickly you can make it with frozen veggies. But of course fresh work as well!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 small servings 1x
Ingredients
2 tablespoons olive oil
1 10-ounce bag frozen chopped onions (2 fresh onions, chopped)
1 cup matchstick carrots (2 carrots shredded or chopped)
1 16-ounce bag frozen broccoli (1 head fresh broccoli, chopped)
1/2 10-ounce bag frozen spinach (4 cups fresh spinach)
2 teaspoons minced garlic (2 cloves, minced)
4 cups chicken stock
1–2 teaspoons salt*, 1/2 teaspoon pepper
4 tablespoons unsalted butter
Instructions
1. Sweat onions and carrots. In a large pot on the stove over medium heat, pour in oil. Then add onions and carrots. Cook about 5 minutes, stirring often, until both start to become soft.
2. Add the rest of vegetables. Add broccoli, spinach and garlic to the pot. Stir and add chicken broth plus salt and pepper.
3. Simmer. Bring to a boil then reduce temperature to a simmer. Cook for a total of 15 minutes. (Or more if you need it but this is really all the time it takes since frozen veggies are already partially cooked.)
4. Puree. Use an immersion blender or ladle the vegetable combo into a regular blender (I need to do this in 2 batches with mine, so grab a big bowl). Blend until smooth.
5. Melt butter. Pour the creamy soup back into the pot. Add the butter and stir until melted.
Serve in small bowls with cheese on top plus toasted whole wheat bread as croutons.
Notes
*Start with 1 teaspoon of salt. I like 2 but depending on how salty your stock is, you might not need it.
Find it online: https://foodlets.com/2021/01/28/silky-broccoli-spinach-soup/
