VEGETARIAN

Creamy Broccoli and Spinach Soup with Italian Cheese

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Broccoli can simply be boiled, but this will cause the cabbage to take on an undesirable brownish tint, which looks unappetizing. When steamed, it retains its original color. You can use sunflower oil instead of olive oil, or butter, or any other oil that you typically use for frying. For added flavor, you can include mint in the soup (during the blending stage), as well as potatoes, green peas, or cooked chickpeas (during the sautéing stage). Instead of adding cheese directly to the soup, you can prepare cheese balls and serve the soup with these cheese balls.

Ingredients

Broccoli - 17.6 oz
Frozen spinach discs - 10.6 oz
10% cream - 8 fl oz
Cheese Spread - 5.3 oz
Onion - 2 heads
Water - 1 qt
Salt - to taste
Olive Oil - 2 spoons

Step by Step guide

Step 1

Steam the broccoli for 10-12 minutes after the water comes to a boil. The water remaining in the steamer will take on a greenish hue; I used it as vegetable broth for braising.

Step 2

Chop the onion and sauté it in oil until it's soft. Add the spinach (I added it without thawing), broccoli, and pour in vegetable broth (from step 1) or water until it covers the vegetables. Simmer for 10-15 minutes.

Step 3

Add water to taste. The less, the better, as the soup will be thicker. After simmering, most of the water evaporated, so I added 2 cups of hot water. The soup turned out to be quite thick.

Step 4

Blend the soup in a blender or with an immersion blender, pour it back into a pot, and place it over low heat. Add the cream and cheese, stir, and wait until the cheese melts.