Broccoli and Spinach Puree Soup
Description
Perfect for lunch. This classic broccoli and spinach cream soup recipe is enhanced with a bit of cheese, but you can optionally add some cream, as well as other herbs or vegetables (potato, cauliflower, carrots, etc.). Before serving, sprinkle with a pinch of cheese, croutons, or serve with fried bacon. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
1. First, prepare all the ingredients: peel and dice the onion into small cubes, wash and dry the spinach, and separate the broccoli into florets. Pour a little vegetable oil into a saucepan or pot, and sauté the onion until golden brown.
- 2
Step 2
2. Pour the broth into a saucepan and bring it to a boil. You can use water in this broccoli and spinach puree soup recipe, but the broth will give a richer flavor. Season with salt to taste, adding a pinch of salt. Add the broccoli and spinach to the saucepan.
- 3
Step 3
3. Simmer over medium heat for about 10–12 minutes, until tender. If you prefer softer vegetables, cook a little longer. Grate the cheese, add it to the pot. Mix everything and keep on the heat for another couple of minutes.
- 4
Step 4
4. Then transfer all of this into a blender and puree until smooth. During blending, you can add a little more broth or cream, if needed. Return the broccoli and spinach puree soup to the stove, bring to a boil once again, and then serve immediately.