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This soup is the embodiment of comfort and nourishment, and it’s perfect for those days when you need a wholesome meal in a hurry. This recipe is a celebration of the vibrant green goodness found in spinach and broccoli, combined with the luxurious creaminess.
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Prep Time
10 minutes mins
COOK TIME
20 minutes mins
TOTAL TIME
30 minutes mins
SERVINGS
6
Ingredients
2 tablespoons olive oil or butter
1 onion chopped
2 cloves garlic minced
4 cups (950ml) vegetable stock
2 cups (480ml) water
10.5 ounces (300g) broccoli
1 pounds (450g) spinach discard any thick stems
1 large potato peeled and diced
¼ teaspoon nutmeg
¼ teaspoon freshly ground black pepper or to taste
1/2 cup (120ml) heavy cream plus more for garnish
Instructions
- Heat up a large thick-bottomed pot to medium heat. Melt the butter and then add the chopped onions and fry for 5 – 6 minutes until soft and translucent.
- Add the crushed garlic to the pot and fry for a minute or two longer until it is fragrant.
- Add the diced potatoes and broccoli to the pot. Then, deglaze the pan by adding in the stock. Gently simmer the mixture until cooked through.
- Add the spinach to the pot and cook for 2 to 3 minutes until it is wilted.
- Blend the soup with a blender (in batches) or with an immersion blender.
- Return the blended soup to the pot and add the cream, nutmeg, and salt and pepper to taste.
- Serve either hot or cold. Finish off with extra cream if desired.
Your opinion matters! Have you tried this mouthwatering recipe? Don’t be shy—share your thoughts, tips, and even your own delicious twists in the comments below. Let’s cook together and make every recipe a flavorful journey. Your feedback is our secret ingredient to perfection!
