This Creamed Broccoli and Spinach Soup is not difficult to make thus tasty! It’s likewise liberated from gluten, grains, and dairy; paleo and vegetarian cordial also!
Soup is a food I could eat throughout the year. Hot or cold, whatever may happen. They’re soothing, good, and beautiful simple to put together. My #1 soups are stuffed with healthy veggies, which makes them both solid and fulfilling.
I love utilizing Taylor Farms items since they’re generally so new and prepared to eat directly out of the bundle. Their line of natural vegetables, including broccoli, green beans, and sugar snap peas, come in microwaveable packs and are ideal for fast sides, veggie platters, or to add to plans. The way that they’re pre-washed and prepared to utilize truly eliminates food prep and makes cooking a breeze!
I utilized Taylor Farms Organic Broccoli Florets to make this smooth soup, alongside onions, potatoes, garlic, and spinach. It’s actual basic, however what truly upgrades the flavor is broiling the broccoli prior to adding it to the soup. Cooking adds a scrumptious profundity of flavor as it draws out the regular pleasantness of the vegetables and furthermore consolidates those yummy caramelized bits.
ust mix up the cooked soup to get that velvety completion. Mix in some plain yogurt and a sprinkle of olive oil or top for certain natively constructed bread garnishes, which I make by sautéing bread shapes with a little spread, salt and pepper. The soup is magnificent alone, however would likewise be extraordinary with some warm, dry bread or one of Taylor Farms serving of mixed greens units!
INGREDIENTS
- 2–3 tablespoons avocado or other neutral cooking oil, divided
- 1 9 oz. bag Taylor Farms Broccoli Florets
- 1 medium onion, cut into large chunks
- 3 garlic cloves, roughly chopped
- 2 medium russet potatoes, peeled and chopped
- 3–4 cups vegetable or chicken broth
- 2 cups packed spinach leaves
- salt and pepper
- juice of 1/2 a small lemon, optional
- plain yogurt for serving, optional
- good olive oil, for drizzling
INSTRUCTIONS
- Preheat oven to 425F. Place broccoli florets, chopped onion, and garlic onto a
- baking sheet. Drizzle with 1–2 tablespoons of oil and sprinkle generously with salt
- and pepper. Toss to combine.
- Place pan into the preheated oven for 15–20 minutes, just until broccoli is lightly browned.
- Drizzle remaining tablespoon of oil into a large dutch oven or pot. Add potatoes and sauté for 2–3 minutes. Stir in the roasted
- broccoli, onions, garlic from the pan and enough broth to cover, about 2–3 cups.
- Bring soup to a boil over medium-high heat and then reduce heat to medium-low, cover, and simmer until potatoes are fork
- tender, about 10–15 minutes. Turn off the stove.
- Add spinach and stir to wilt. Season with a generous pinch of salt and pepper.
- Place soup mixture into a high powered blender or use an immersion blender to blend until creamy. Add additional broth, if
- necessary, to blend. Stir in lemon juice, to taste.
- Pour soup into bowls and swirl in plain yogurt and a drizzle of olive oil. Makes 2–3 servings.
