Broccoli-Spinach Soup

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"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."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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