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 throw them away. I peel the tough, stringy outer skin off with a vegetable peeler."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (481.5 g)
- Calories 265.1
- Total Fat - 12.4 g
- Saturated Fat - 2.9 g
- Cholesterol - 12.4 mg
- Sodium - 507 mg
- Total Carbohydrate - 26.4 g
- Dietary Fiber - 6.2 g
- Sugars - 7.5 g
- Protein - 16 g
- Calcium - 255.9 mg
- Iron - 3.8 mg
- Vitamin C - 152 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.
1 Reviews
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