START A PETITION 27,000,000 members: the world's largest community for good
START A PETITION
x

Creamy Spinach & Broccoli Soup (Recipe)

Creamy Spinach & Broccoli Soup (Recipe)

 

Creamy vegetable soups can be misleading. Sure, you’re getting plenty of vegetables, but you’re also getting a lot of calories and fat. Also, creamy vegetable soups are often a little too creamy and lacking in that great veggie goodness. This recipe is a great counter to that: you get them creaminess, but with less of a calorie punch. Serve it with some crusty bread and you’re all set for a tasty springtime dinner!

Creamy Spinach & Broccoli Soup

Ingredients:

  • 1 Tablespoon olive oil, with more for drizzling
  • 1 Leek, white and pale green parts only, sliced thinly
  • 4 Cups vegetable stock
  • 6 Cups chopped broccoli (about 1 bunch)
  • 6 Cups baby spinach (about 6 ounces)
  • 1/3 Cup freshly grated parmesan or romano cheese
  • 2 Tablespoons tahini
  • Coarse salt and freshly ground pepper

Instructions:
1. In a medium saucepan over medium-high heat, heat oil. Stir in leek. Cook for about 4 minutes, or until leek is tender. Stir in broccoli and cook for an additional 2 minutes until tender. Remove saucepan from heat. Add spinach, parmesan and tahini and stir to combine. Season with salt and paper to taste. Set aside to cool for about 10 minutes.
2. Transfer about 1/3 of the soup to blender and puree. Transfer pureed soup to serving bowls. Repeat with remaining soup.

Recipe Credit: Whole Living.

More Spinach Recipes:
Spinach & Sweet Potato Curry
The Best Spinach Salad Ever (Recipe)
Spinach-Stuffed Portobello Mushrooms (Recipe)
Lemony Steamed Spinach (Recipe)

Read more: All recipes, Appetizers & Snacks, Eating for Health, Entrees, Food, Side Dishes, Soups & Salads, Vegetarian, , , ,

have you shared this story yet?

go ahead, give it a little love

Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.

73 comments

+ add your own
5:48AM PDT on May 26, 2014

thanks for sharing.

2:28PM PDT on May 21, 2014

thanks for sharing

5:22PM PST on Feb 25, 2014

Will definitely be making this. Thanks for the great recipe.

10:35PM PDT on Jun 26, 2013

Thank you for a good article and recipe, I definitely will try it. thank you to the members for information on leeks and tahini. thanks again Joan E.

3:23AM PDT on Jun 24, 2013

Thanks

7:03PM PDT on Jun 18, 2013

Perfect :-)

5:24AM PDT on Jun 13, 2013

Sounds good! My two fave veggies in one. I just have to replace the cheese with something else or skip it altogether. I'll be marking this recipe. Thanks!

6:35PM PDT on Jun 10, 2013

This reminds of a recipe my partners makes quite often, Chilled Asparagus Soup - it's thick & creamy without cream - here is the recipe: http://www.bonappetit.com/recipes/2012/04/chilled-asparagus-soup
We don't add the olive oil or the added asparagus at the end. I just drink it from a mug chilled, my partners prefers it warmed up.

2:28PM PDT on Jun 7, 2013

yumE

1:00PM PDT on Jun 3, 2013

Looks delicious. I'll try it!

add your comment



Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

people are talking

Karen...I flagged James' work ad as "inappropriate" as it is nothing but spam.

Thank you, very informative!

I have always loved beets. Now, I understand why. :) Thanks for sharing.

Just a question to "Marion F"... What problem do you have with wool? I raised sheep for years (in s…

Yes, It's called pernicious anemia, and it is because some people-even meat eaters-- don't extract t…

CONTACT THE EDITORS



Select names from your address book   |   Help
   

We hate spam. We do not sell or share the email addresses you provide.