Best Broccoli And Spinach Soup Creamy Creamless Recipes

Broccoli and spinach soup image

Provided by Erland41

Time 25m

Yield Serves 2

Number Of Ingredients 0

Steps:

Spinach and Broccoli Soup image

Provided by Nikkei

Categories Spinach

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
2 leeks
1 garlic clove, minced
1/2 teaspoon cracked pepper
250 g spinach, chopped
3 cups broccoli florets (around 2 heads)
1 large potato, peeled and cubed
4 cups vegetable stock

Steps:

Remove the roots and leaves from the leeks, wash well, and chop roughly.
Heat the oil in a large, heavy-based saucepan or stock pot. Saute the leek until softened.
Add the garlic and pepper, and continue cooking, stirring, for around a minute.
Add the spinach, in batches if using fresh, broccoli, potato and stock. Cover and simmer until the potato is tender.
Remove from heat and allow to cool slightly.
Blend on high speed using a hand held/stick mixer.
Serve with grated parmesan or sour cream.

Nutrition Facts : Calories 106.1, Fat 2.7, SaturatedFat 0.4, Sodium 52.3, Carbohydrate 18.6, Fiber 2.9, Sugar 1.8, Protein 4

Creamy Broccoli-and-Spinach Soup image

Provided by Martha Stewart

Time 35m

Yield Serves 4 to 6

Number Of Ingredients 11

3 tablespoons unsalted butter
2 leeks (about 1 pound), white and light-green parts only, halved lengthwise and thinly sliced crosswise, well washed, and drained (2 cups)
3 cloves garlic, smashed and peeled
2 teaspoons Dijon mustard
3 tablespoons unbleached all-purpose flour
4 cups low-sodium chicken or vegetable broth
1 small head broccoli (about 12 ounces), stems peeled and cut into 1/4-inch coins, head cut into bite-size florets
Kosher salt and freshly ground pepper
5 ounces baby spinach, stems removed (6 packed cups)
1/3 cup crème fraîche
Store bought pretzel nuggets, for serving (optional)

Steps:

Melt butter in a medium saucepan over medium-high heat. Add leeks and garlic and cook, stirring occasionally, until translucent, about 2 minutes. Stir in mustard, then flour; cook until mixture has a slightly nutty aroma, about 1 minute.
Gradually whisk in broth until combined. Add broccoli stems and season with salt and pepper; increase heat to high and bring to a boil, whisking constantly. Add broccoli florets; reduce heat to low and simmer partially covered until broccoli is tender, about 8 minutes. Stir in spinach and cook 1 minute more; remove from heat.
Working in batches, purée soup in a blender. Return to pot and reheat over medium-low. Whisk crème fraîche with 1 tablespoon water in a small bowl. Serve soup, drizzled with crème-fraîche mixture and garnished with pretzels.