Roasted Broccoli and Spinach Soup

Roasted Broccoli and Spinach Soup
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My daughter loves broccoli soup (good thing since our last name is actually Broccoli!). She asked me to make her some when she was home over the holidays. She said this recipe hit the spot perfectly. The roasted garlic and spinach really added some nice flavors. If you eat dairy, you could add some cheddar or some Parmesan cheese to really make it rich.

 

Roast Broccoli and Spinach Soup

Roasted Broccoli and Spinach Soup

Ingredients

  • 1 medium to large head of broccoli, cut into florets
  • 120 grams fresh spinach
  • 6 cloves of garlic
  • 3 cups of bone broth
  • 1/2 cup coconut milk or whole cream
  • Salt and pepper to taste
  • 1/4 teaspoon red chili flakes

Instructions

  1. Toss the broccoli florets with a bit of oil (about 1 Tablespoon oil of your choice) and lay out on a baking tray. Throw the 6 garlic cloves on the tray as well (unpeeled). Give it all a good salt.
  2. Roast the broccoli in a 200 C (400 F) oven until browned (about 20 minutes).
  3. When the broccoli is done, put it in a big soup pot.
  4. Squeeze the garlic out of the peels and add to the soup pot.
  5. Pour in the bone broth and cook over medium high heat.
  6. Once the soup is warmed through, add in the spinach and continue cooking.
  7. Once the spinach has wilted down, pour in the coconut milk or cream and the red pepper flakes.
  8. Use an immersion blender to blitz it all into a smooth and creamy consistency.
  9. Salt and pepper to taste.
  10. Garnish with toasted walnuts or hazelnuts.

    Enjoy!

    Enjoy!

Roasted Broccoli and Spinach Soup

Ingredients

  • 1 medium to large head of broccoli, cut into florets
  • 120 grams fresh spinach
  • 6 cloves of garlic
  • 3 cups of bone broth
  • 1/2 cup coconut milk or whole cream
  • Salt and pepper to taste
  • 1/4 teaspoon red chili flakes

Instructions

  1. Toss the broccoli florets with a bit of oil (about 1 Tablespoon oil of your choice) and lay out on a baking tray. Throw the 6 garlic cloves on the tray as well (unpeeled). Give it all a good salt.
  2. Roast the broccoli in a 200 C (400 F) oven until browned (about 20 minutes).
  3. When the broccoli is done, put it in a big soup pot.
  4. Squeeze the garlic out of the peels and add to the soup pot.
  5. Pour in the bone broth and cook over medium high heat.
  6. Once the soup is warmed through, add in the spinach and continue cooking.
  7. Once the spinach has wilted down, pour in the coconut milk or cream and the red pepper flakes.
  8. Use an immersion blender to blitz it all into a smooth and creamy consistency.
  9. Salt and pepper to taste.
  10. Garnish with toasted walnuts or hazelnuts.
http://swisspaleo.ch/roasted-broccoli-and-spinach-soup/

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4 Comments

  1. Wow, this soup sounds tremendous! I make Michelle Tam’s Curried Cream of Broccoli soup all the time – it’s great for breakfast with a little stir-fried ground turkey – but this looks like an excellent variation on a theme.

    Plus, I’ve got all the ingredients in my fridge/pantry = score! Thank you for this.

    • Hi Jeanne,
      I hope it turns out for you :-)

      • Bingo! So delicious with crumbled bacon on top, plus now my house smells fabulously like roasted garlic!

        • How did I not think to put bacon on top of mine!!! Yum :-) Glad you enjoyed it!

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