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Broccoli Spinach Soup
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Broccoli Spinach Soup Recipe

Immunity boosting creamy Broccoli Spinach Soup made with flavorful leeks, 2 heads of broccoli and brought to perfection by a golden poached egg!
Course Entree
Cuisine Italian
Keyword broccoli spinach soup
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 people
Calories 218kcal
Author Florentina

Ingredients

  • 1 leek sliced
  • 3 cloves garlic sliced
  • 2 heads fresh broccoli (or 2 lb frozen)
  • 2 golden potatoes diced
  • 6 cups vegetable stock or water organic
  • 3 cups baby spinach packed organic
  • 5 sprigs thyme leaves only
  • 1 leaf bay
  • 2 tbsp extra virgin olive oil organic
  • Sea salt to taste
  • 1 pinch red pepper flake or to taste
  • Black pepper freshly cracked
  • 4 poached eggs (OPTIONAL)
  • 4 Tbsp fresh herbs (for garnish)

Instructions

  • Slice and rinse the leeks well. Drain on a fresh tea towels.
    In a cast iron soup pot heat up a drizzle of olive oil and sautéed the leek with a pinch of sea salt until translucent. Meanwhile dice the potato and broccoli into small pieces.
    1 leek
  • Add the red pepper flakes, garlic and potatoes to the pot and toss to coat in the oil with the leeks. Pour In the vegetable stock or water and bring to a simmer. Add the broccoli, thyme and bay leaf and allow them to simmer together until tender and cooked through but not mushy. About 10 minutes or so.
    3 cloves garlic, 2 heads fresh broccoli, 2 golden potatoes, 6 cups vegetable stock or water, 5 sprigs thyme, 1 pinch red pepper flake, 1 leaf bay
  • Discard the bay leaf and using a hand-held blender purée the soup in the pot until smooth and creamy. Adjust seasoning to your taste with the sea salt and remove from heat.
    Sea salt to taste
  • Add the baby spinach to the soup, give it a nice stir and cover with a lid for a couple of minutes. The spinach will wilt from the steam and the heat.
    3 cups baby spinach
  • Serve hot with a poached egg on top and a nice drizzle of golden extra virgin olive oil, fresh herbs and freshly cracked black pepper.
    Black pepper, 4 poached eggs, 4 Tbsp fresh herbs

Nutrition

Calories: 218kcal | Carbohydrates: 27g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 197mg | Potassium: 1049mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3143IU | Vitamin C: 200mg | Calcium: 158mg | Iron: 3mg