How can I tempt you to make this broccoli soup? I could say that it’s healthy, and a great way to just slurp down your veg in one quick take if greens are not your thing but you already know you need to eat your vegetables. This broccoli soup is flavor-packed with spinach, mirepoix, and parmesan which blasts it to another level of delicious! I will also share bread recipes to go with your soup. I wouldn’t just give you a bowl of soup without a delicious side, that would just be plain rude ;).
If I have not yet convinced you to make this soup then how about this? It will take you less than 30 minutes and once all the ingredients are simmering in the pan you can walk away and forget it for 16 minutes as you read, hover, or do whatever else needs doing?
If you’re having people over, you could make the broccoli soup in advance by cooking all the ingredients up to the point where the broccoli and spinach are cooked through. Transfer it to a blender, cover, store it in the fridge, and purée the next day.
Broccoli Soup Ingredients and Alternatives
Broccoli florets: I only use the florets for the soup and save the stem for my broccoli and sweet corn pizza which is out of this world delicious! And a genius way of making a showstopping pizza from broccoli leftovers.
Cheese: I opted for a generous portion of Parmesan, however, you could substitute this for Parmigiano Reggiano.
Spinach: I used baby spinach leaves, I have not yet tried the recipe with the mature leaves. Should you do so, please let me know how it turned out. I wanted the dominant flavor to be broccoli seeing as this is a broccoli soup so I did not go overboard with the spinach.
Cream: Ahh, the thickener of all thickeners. I used double cream, but just a wee bit. If you’d rather not I would suggest using about 100g floury potatoes to thicken the broccoli soup. See below for how to make broccoli soup without cream.
How to Make the Broccoli Soup Without Cream
280g broccoli florets
30g baby spinach
1 vegetable stock pot plus 380ml water / 380ml vegetable stock
60g floury potatoes
60g carrot (finely diced)
15g celery (finely diced)
1 small red onion (finely diced)
3tbsp vegetable oil
35g grated parmesan plus a piece of parmesan rind
Wash the spinach and broccoli florets
Roughly chop up the broccoli florets, dice the potatoes to the small equal sizes
Heat the oil in a non-stick pan over medium-high heat and sauté the onions for 2 minutes or until soft and translucent
Add the celery and sauté for 30 seconds before adding in the carrots for a further 1 1/2 minutes
Toss in the broccoli and potatoes, store through with the rest of the vegetables and leave to stir fry for about 2 1/2 minutes
Pour in 380ml of vegetable stock (if using a vegetable stock pot instead you should add that in plus 380ml of water) and the Parmigiano rind.
Reduce the heat to medium, cover, and leave to simmer for 18 minutes or until the potatoes and broccoli are cooked through.
Scrape off some of the cheese from the rind each time you stir
When the 18 minutes are done and the vegetables are cooked through, add in the spinach, salt to taste and cream then stir. Leave to cook for a further 2 minutes then take the pan off the stove. And take out the parmesan rind.
Boil 100ml water
Sprinkle in the grated Parmesan to the broccoli, stir well and transfer to a blender. Pour in 80ml of water to the vegetables and blend until completely smooth. Add the rest of the water to the soup to lighten to your preferred thickness.
Bread Ideas to Go With Your Broccoli Soup?
Buffalo Mozzarella and Ham Swirl Bread
To go with this intensely cheesy broccoli soup I made an adaptation of Paul Hollywood‘s savory brioche couronne. It’s a soft and savory bread, filled with prosciutto crudo, buffalo mozzarella and, fresh basil leaves.
Okay, this Sicilian-style pizza is not what you might think of as a side for soup because many like to have it on its own. However, the broccoli soup has an intense yet mellow flavor which will blend well with this mild anchovy tomato-topped flatbread sprinkled with pecorino and parmesan.
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Broccoli soup with spinach and Parmesan
(+15 rating, 3 votes)
Loading...Broccoli soup with spinach is a healthy foodie's next best friend. This is a quick recipe that is ready in under 30 minutes but packed with flavor from the veg and parmesan rind. Plus I also share with you 2 homemade bread ideas to go with this delicious and simple soup!
Ingredients
- 280g broccoli florets
- 30g baby spinach
- 1 vegetable stockpot
- 40ml cream
- 60g carrot (finely diced)
- 15g celery (finely diced)
- 1 small red onion (finely diced)
- 3tbsp vegetable oil
- 35g grated parmesan
- parmesan rind (optional)
- 340ml water
Instructions
Wash the spinach and broccoli florets
Heat the oil in a non-stick pan over medium-high heat and sauté the onions for 2 minutes or until soft and translucent
Add the celery and sauté for 30 seconds before adding in the carrots for a further 1 1/2 minutes
Toss in the broccoli, store through with the rest of the vegetables and leave to stir fry for about 2 1/2 minutes
Add in 1 vegetable stockpot and 340ml water, if using vegetable stock instead of vegetable stockpot you should add that in now. Reduce the heat to medium, cover, and leave to simmer for 16 minutes.
When the 16 minutes are done and the broccoli is cooked through, add in the spinach, salt to taste and cream then stir. Leave to cook for a further 2 minutes then take the pan off the stove.
Boil 100ml water
Sprinkle in the Parmesan to the broccoli, stir well and transfer to a blender. Pour in 80ml of water to the vegetables and blend until completely smooth. Add the rest of the water to the soup to lighten to your preferred thickness.
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