Broccoli and Spinach Soup sounds like it’s going to taste a little too healthy. Rest assured, however…. Although this soup is packed with vitamins, minerals and antioxidants from the broccoli and greens, the taste is both rich and satisfying.
The depth of flavor comes from roasting broccoli, shallot, and garlic before pureeing with bone broth and a handful of fresh spinach. This alone makes a thick and creamy soup, so adding whole cream or coconut milk is optional (though, delicious).
The flavor of spinach is barely noticeable in the soup. It’s there because it’s a powerhouse green, but also because spinach gives the soup a jolt of bright green color that’s more appetizing than the usual dull green of broccoli soup.
This creamy, comforting soup is a delicious way to get a healthy helping of greens and veggies.
Servings: 4 to 6
Time in the Kitchen: 1 hour
- 2 heads broccoli (2 pounds) 900 g
- 1/3 cup Primal Kitchen® Avocado Oil (80 ml)
- 1 shallot, chopped into chunks
- 2 large garlic cloves, chopped into chunks
- ½ teaspoon salt (2.5 ml)
- 5 cups bone broth (or chicken stock) (1.2 L)
- 2 cups (or handfuls) fresh baby spinach leaves (475 ml)
- Optional: ½ to 1 cup full fat canned coconut milk or whole cream (120 ml to 240 ml)
Preheat oven to 400º F/204º C.
Cut broccoli florets from the stems.* Chop the florets up into small pieces and toss with shallot, garlic, avocado oil and salt. Spread broccoli out on two rimmed baking sheets. Roast 30 minutes, stirring once after 20 minutes, until the broccoli is tender and darkly browned around the edges.
*Recipe tip: Save the broccoli stems for snacking or salads. Peel, slice and eat raw.
In a high-powered blender, puree broccoli, shallot and garlic mixture with bone broth and spinach until very smooth.
Pour soup into a pot and bring to a simmer. Slowly stir in coconut milk or whole cream, if desired. Simmer until hot.
The soup can be refrigerated overnight and gently reheated.