Broccoli Spinach Soup
Ingredients
- 1/4 cup plus 2 tablespoons olive oil
- 1 medium yellow onion
finely chopped
- 2 large garlic cloves
peeled and sliced
- 1-1/2 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cups water
- 2 cups vegetable stock
- One 8-ounce baking potato
peeled and cut into 1-inch pieces
- 2 pounds broccoli—stems peeled and sliced
florets cut into 1/2-inch pieces
- 5 ounces baby spinach
- 4 ounces sourdough bread
cut into 1/2-inch dice
- Minced chives for serving
Directions
- 1
Preheat the oven to 400 degrees F.
- 2
Heat 1/4 cup olive oil in a large saucepan over medium high heat. Add the onions, garlic, salt and pepper and sauté until soft and starting to brown, about 5 to 7 minutes. Stir in the water, vegetable stock, potatoes, broccoli stems and two-thirds of the florets. Bring to a boil and reduce to a simmer until the potatoes and broccoli stems are tender, about 30 minutes.
- 3
Stir in the spinach until it wilts.
- 4
While the soup is cooking, toss the remaining broccoli florets with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on one side of a sheet pan. Roast for 10 minutes. Toss the sourdough with the remaining olive oil, salt and pepper. Place on the other half of the sheet pan and roast for another 10 minutes until the florets and croutons are light brown and crisp.
- 5
Carefully puree the soup in batches in a blender. Top with the florets, croutons and minced chives.
- 6
You can refrigerate leftover soup in an airtight container for up to 1 week or in the freezer up to 1 month.
Broccoli Spinach Soup
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About this Recipe
Craving a bowl of comforting soup that's both deeply nourishing and incredibly satisfying? This Broccoli Spinach Soup makes the most of fresh, wholesome ingredients to deliver a vibrant, flavorful experience perfect for any day of the week. It’s a healthy, vegan option that you'll want to add to your regular rotation.
What truly sets this soup apart is its commitment to using the entire broccoli crown—from tender florets to nutrient-dense stems. This not only minimizes food waste but also deepens the broccoli flavor, creating a more robust and complex base. The inclusion of potato adds a natural creaminess without needing any dairy, keeping it wonderfully vegan and hearty.
Expect a beautifully vibrant green soup, rich with the earthy notes of broccoli and the fresh sweetness of baby spinach. The garlic and onion provide an aromatic foundation, perfectly seasoned with kosher salt and black pepper. The baking potato melts into the soup, lending a velvety texture that feels incredibly luxurious on the palate. Topped with crispy sourdough croutons and a sprinkle of fresh chives, each spoonful offers a delightful contrast of textures and bright, herbaceous flavor.
Feel free to customize this delicious soup to your liking. While sourdough bread makes excellent croutons, you could also use other crusty breads or even roasted chickpeas for a gluten-free crunch. For a subtle hint of spice, a pinch of red pepper flakes can be added. If you want to boost the green factor even further, consider stirring in a handful of kale alongside the spinach.
This Broccoli Spinach Soup is ideal as a light lunch, a comforting starter for dinner, or even a substantial main course with extra croutons. Serve it in warm bowls with a final drizzle of olive oil for an extra layer of richness and a fresh, peppery finish.