Pureed Broccoli-Spinach Soup
Serving 2 cups, 1 Vegetable


8 cups low sodium chicken stock
½ stick unsalted butter
2 lbs broccoli, chopped
2 leeks, sliced
1 large onion, diced
1 carrot, diced
6 cloves garlic, minced
2 plum tomatoes, seeded and diced
6 cups chopped spinach (packed)
¼ cup chopped parsley
¼ tsp ground cardamom
½ tsp ground nutmeg
Salt and pepper to taste
*¼ cup fresh lemon juice (2 fresh lemons)

Heat butter in a large stock pan. Saute carrot, onion and leeks for 8 minutes. Add garlic, cardamom, nutmeg and saute for 2 more minutes. Add stock, broccoli, tomatoes, parsley and bring to a boil. Reduce heat to simmer, cover and continue to simmer for 20-25 minutes. Add spinach and remove from heat. When cool, puree soup in batches until all is blended. Reheat soup, add lemon just before serving.

*If you are planning on having this for leftovers add 1 tsp. lemon to each individual serving, rather than adding the whole ¼ cup to the entire soup.




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