Nona’s Broccoli and Spinach Soup

The best way to enjoy a rainy afternoon is with a nice bowl of soup! This recipe comes from my Mother-in Law, one of the best cooks I know. She adapted it from one of her favorite recipe books, the Silver Palate Cookbook. She added her own awesome twists – a little potato to make it taste even creamier, and a touch of cinnamon which seems to bring out all of the flavors at once. This soup is so flavorful and satisfying, and the most gorgeous color of green.

Another great thing about soup is that you can celebrate all of the flavors of your home grown vegetables, even if they look a little funny. For example, we had some FLC’s (funny looking carrots) that no one would eat. But in soup form, they get chopped up and even pureed. Their deliciousness comes out and no one is the wiser.

Nona’s Broccoli and Spinach Soup

Recipe by StefanieCourse: Main, AppetizerDifficulty: Medium
Servings

6

servings
Prep time

20

minutes
Cooking time

1

hour 
Total time

1

hour 

20

minutes

A delightfully green soup that tastes creamy with no cream in the recipe. Nona’s brilliant addition is the touch of cinnamon which gives it a kick and seems to enhance every flavor.

Ingredients

  • 2 medium sized heads broccoli, florets only, roughly chopped

  • 4 Tbsp unsalted butter

  • 1 large yellow onion, diced

  • 2 leeks, sliced thin

  • 2 carrots, diced

  • 1 large russet potato, peeled and chopped

  • 6 gloves garlic, finely diced

  • 8 cups vegetable stock

  • 2 tomatoes, coarsely chopped

  • 1/2 cup chopped parsley

  • 4 cups fresh spinach, washed and stems removed

  • 1/2 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • Salt and freshly ground black pepper, to taste

  • 1/4 cup red wine vinegar

Directions

  • In a large dutch oven, melt butter over medium heat. Add onion, leeks, and carrots. Cook for 10 minutes until softened.
  • Reduce heat to low. Add garlic and potato. Cook for 3-5 minutes, until garlic is aromatic.
  • Add stock, broccoli, tomatoes, and parsley. Bring to boil over high heat. Cover and reduce heat to low. Simmer for 25 minutes.
  • Add spinach. Stir in cinnamon and nutmeg. Add salt and pepper to taste. Turn off heat and let cool for 5-10 minutes.
  • Working in batches, blend soup to preferred consistency. Alternatively, use a stick blender in dutch oven.
  • Return soup to duch oven and heat on low for 5-10 minutes. Add vinegar and serve. Garnish with pepitas and microgreens.

Notes

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