Broccoli-Spinach Soup
Recipe: #24593
August 05, 2016
Categories: Broccoli, Leek, Spinach, Gluten-Free, Low Carbohydrate, Low Fat, No Eggs, Vegetarian, more
"Inspired by Martha Stewart. I usually make this soup using the broccoli's woody green stems. I hate to through them away. I peel the tough, stringy outer skin off with a vegetable peeler."
Ingredients
Nutritional
- Serving Size: 1 (247.6 g)
- Calories 191.7
- Total Fat - 10.1 g
- Saturated Fat - 2.3 g
- Cholesterol - 73.3 mg
- Sodium - 178.9 mg
- Total Carbohydrate - 14.7 g
- Dietary Fiber - 5.8 g
- Sugars - 2.9 g
- Protein - 14.6 g
- Calcium - 238.7 mg
- Iron - 3.5 mg
- Vitamin C - 149.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat oil in a medium saucepan over medium-high heat. Add leek, turmeric and garlic and cook until tender, about 4 minutes. Add stock; bring to a boil. Add broccoli and cook, covered, until bright green and tender.
Step 2
Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.
Step 3
Working in batches, puree soup in a blender until smooth.(I use the immersion blender right on the pot).
Step 4
Correct the seasoning and serve.
Step 5
A nice drizzle of olive oil on top is always good =)
Tips
No special items needed.