Soup

Spinach Broccoli Soup with Crispy Croutons

Active Time: 20 minutes • Total Time: 45 minutes

Yields: 4 servings

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Ingredients

  • 2 cups Earthbound Farm Broccoli Florets
  • 4 cups Earthbound Farm Organic Baby Spinach , chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 2 tablespoons olive oil
  • 1/2 cup heavy cream (or a dairy-free alternative)
  • Salt and pepper to taste
  • 1 cup croutons
  • parmesan cheese (optional, for garnish)
  • fresh parsley, for garnish

Each spoonful brings the goodness of organic green vegetables, the crunch of croutons, and the freshness of parsley. It’s a perfect bowl to warm your soul and please your palate.

  • Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and garlic, and sauté until the onion is soft and translucent, about 3-4 minutes.
  • Add the broccoli florets to the pot and continue to cook for another 5 minutes, stirring occasionally.
  • Pour in the vegetable or chicken broth, and bring the mixture to a boil. Reduce the heat to a simmer and cook until the broccoli is tender, approximately 15-20 minutes.
  • Stir in the chopped spinach and cook for an additional 3-4 minutes, allowing the spinach to wilt and become tender.
  • Use an immersion blender to purée the soup until it is smooth. If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches, making sure to allow it to cool slightly first.
  • Return the puréed soup to the pot and stir in the heavy cream (or dairy-free alternative). Season the soup with salt and pepper to taste. Heat the soup for a few more minutes, stirring occasionally.
  • In a separate pan, lightly toast the croutons over medium heat until they become golden brown and crispy.
  • Serve the spinach broccoli soup in bowls, and top each bowl with a handful of crispy croutons and fresh parsley. If desired, garnish with grated Parmesan cheese for an extra layer of flavor.

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