Very Green Broccoli Soup
Savor the vibrant flavors and wholesome nourishment of Very Green Broccoli Soup, a nutrient-packed recipe that transforms simple vegetables into a velvety, emerald bowl of comfort. Featuring a blend of fresh broccoli, spinach, leeks, and parsley, this soup boasts a stunning green hue and a refreshingly light flavor enhanced by a hint of lemon juice and garlic. Ready in just 35 minutes, this plant-based, gluten-free dish is perfect as a cozy appetizer or a satisfying main course. Rich in vitamins and antioxidants, this creamy soup (blended to perfection with an immersion blender) is a delightful way to enjoy a healthy, warming meal. Serve it with a drizzle of olive oil or a sprinkle of black pepper for an elegant, easy-to-make dish brimming with fresh, garden-inspired goodness.
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Recipe Information
Ingredients
- 1 large head (about 500g) broccoli
- 2 cups (fresh) spinach
- 1 large (white and light green parts only) leeks
- 0.5 cup fresh parsley
- 3 cloves garlic
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon (more to taste) salt
- 0.25 teaspoon (freshly ground, more to taste) black pepper
Instructions
Start by prepping your vegetables: cut the broccoli into small florets and peel and dice the stem. Chop the leek into thin slices and rinse thoroughly to remove any grit. Mince the garlic.
In a large pot, heat the olive oil over medium heat. Add the leeks and cook, stirring occasionally, for 4-5 minutes until they are soft and translucent.
Add the minced garlic to the pot and cook for an additional 1 minute, stirring constantly to prevent burning.
Stir in the broccoli florets and diced stems. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 10-12 minutes, or until the broccoli is tender.
Add the fresh spinach and parsley to the pot. Stir well and cook for another 2-3 minutes, or until the greens wilt and turn bright green.
Remove the pot from heat. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy. Be cautious with hot liquids.
Stir in the lemon juice, salt, and black pepper. Taste the soup and adjust seasoning as needed.
Serve the Very Green Broccoli Soup hot. Optionally, garnish with a drizzle of olive oil, fresh parsley leaves, or a sprinkle of cracked black pepper for extra flavor.
Nutrition Facts
Calories |
251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 8.2 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1237 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
