Ingredients
Soup Base
5 oz (1 package) fresh baby spinach
3 cups Earthbound Farm Organic Broccoli (divided: 2 cups for soup, 1 cup for roasting)
1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 medium Yukon gold potato, peeled and cubed (for creaminess)
4 cups vegetable broth
½ teaspoon sea salt, plus more to taste
¼ teaspoon black pepper
Pinch of nutmeg (optional, for warmth)
Toppings
1 cup broccoli florets (from above)
1 tablespoon olive oil
¼ cup crumbled feta cheese
2 tablespoons roasted pumpkin seeds (pepitas)
1 tablespoon fresh dill, chopped
Directions
Preheat oven to 425°F.
Toss 1 cup broccoli florets with 1 tablespoon olive oil, a pinch of salt, and pepper.
Spread on a parchment-lined baking sheet and roast for 18–20 minutes, until edges are crispy
and slightly charred. Set aside.
In a large pot, warm 1 tablespoon olive oil over medium heat. Add onion and garlic; sauté 3–4
minutes until translucent.
Add 2 cups broccoli florets and potato cubes. Cook 2–3 minutes to coat in aromatics.
Pour in vegetable broth, salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer for
12–15 minutes, until broccoli and potato are tender.
Add the fresh spinach to the hot soup, stirring until wilted (about 1 minute).
Using an immersion blender (or carefully in a countertop blender), blend until smooth and
creamy. Taste and adjust seasoning with additional salt and pepper as needed.
Ladle soup into bowls. Top each with roasted broccoli florets, crumbled feta, roasted pumpkin
seeds, and a sprinkle of fresh dill. Drizzle with a touch of extra-virgin olive oil if desired
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