Healthy Witches’ Soup with Spinach and Broccoli

Healthy Witches’ Soup with Spinach and Broccoli might be a good recipe to expand your main course recipe box. This recipe serves 6. One serving contains 475 calories, 38g of protein, and 21g of fat. For $4.13 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. 153 people found this recipe to be yummy and satisfying. A mixture of salt, dried rosemary, mozzarella, and a handful of other ingredients are all it takes to make this recipe so yummy. It is perfect for Autumn. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. It is brought to you by Cookie Monster Cooking. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a tremendous spoonacular score of 98%. Similar recipes include Healthy Broccoli Soup, Healthy Broccoli and Potato Soup, and Witches’ Brew Soup Mix.

Servings: 6

 

Ingredients:

16 ounces baby spinach leaves

tablespoon bottle

12 cups 1-inch broccoli florets (from about 2 ½ pounds broccoli)

½ teaspoon dried rosemary

1 teaspoon dried thyme

2 cloves garlic, minced

milk

freshly grated smoked mozzarella, for serving

1 ½ tablespoons olive oil, divided

1 large onion, chopped

¼ teaspoon pepper

plain greek yogurt

1 teaspoon salt

5 cups low-sodium vegetable broth

½ cup walnuts, chopped

toothpick

Equipment:

pot

blender

bowl

ladle

toothpicks

Cooking instruction summary:

To make the soup - set a large stockpot over medium heat. Add in 1 tablespoon of the olive oil. When hot, add in the onion. Cook for about 4 to 5 minutes, stirring occasionally, until soft. Add in the garlic and cook for 30 seconds, until fragrant. Add in the broccoli florets and the remaining ½ tablespoon of the olive oil. Cook for about 2 minutes, stirring occasionally, until bright green. Add in the broth, thyme, rosemary, salt and pepper. Partially cover the pot with the lid and then bring to a boil. Reduce the heat and simmer for about 6 to 8 minutes, until the broccoli is tender. Add the spinach leaves to the pot (you may need to do this in two batches). Continue to cook until wilted, about 2 minutes. Remove from the heat.Very carefully, puree the soup in a blender until smooth (you’ll need to do this in batches). Return the soup to the pot. Taste and add additional salt/pepper if needed (I typically add about a ½ teaspoon additional salt, but it will depend on the broth you use). Ladle the soup into bowls. Stir in some chopped walnuts and cheese into each bowl. To make a spiderweb - add a few tablespoons of greek yogurt to a small bowl. Add in a tablespoon or so of milk. Mix together until completely smooth. You want it to be a consistency that is liquidy enough to squeeze out of the bottle, but not too runny. How much milk you will need to add will vary depending upon how thick your greek yogurt is (I’d say it is about 2 to 3 parts yogurt to 1 part milk but just use your judgement). Transfer the mixture to a squeeze bottle. Make three circles (one inside the other) on the top of the soup. Drag a toothpick through the circles, starting from the center and moving outward, to make a spiderweb. (I used the same method I used to make these sugar cookies with spiderweb icing).

 

Step by step:


1. To make the soup - set a large stockpot over medium heat.

2. Add in 1 tablespoon of the olive oil. When hot, add in the onion. Cook for about 4 to 5 minutes, stirring occasionally, until soft.

3. Add in the garlic and cook for 30 seconds, until fragrant.

4. Add in the broccoli florets and the remaining ½ tablespoon of the olive oil. Cook for about 2 minutes, stirring occasionally, until bright green.

5. Add in the broth, thyme, rosemary, salt and pepper. Partially cover the pot with the lid and then bring to a boil. Reduce the heat and simmer for about 6 to 8 minutes, until the broccoli is tender.

6. Add the spinach leaves to the pot (you may need to do this in two batches). Continue to cook until wilted, about 2 minutes.

7. Remove from the heat.Very carefully, puree the soup in a blender until smooth (you’ll need to do this in batches). Return the soup to the pot. Taste and add additional salt/pepper if needed (I typically add about a ½ teaspoon additional salt, but it will depend on the broth you use). Ladle the soup into bowls. Stir in some chopped walnuts and cheese into each bowl. To make a spiderweb - add a few tablespoons of greek yogurt to a small bowl.

8. Add in a tablespoon or so of milk.

9. Mix together until completely smooth. You want it to be a consistency that is liquidy enough to squeeze out of the bottle, but not too runny. How much milk you will need to add will vary depending upon how thick your greek yogurt is (I’d say it is about 2 to 3 parts yogurt to 1 part milk but just use your judgement).

10. Transfer the mixture to a squeeze bottle. Make three circles (one inside the other) on the top of the soup. Drag a toothpick through the circles, starting from the center and moving outward, to make a spiderweb. (I used the same method I used to make these sugar cookies with spiderweb icing).


Nutrition Information:

Quickview
477k Calories
38g Protein
20g Total Fat
40g Carbs
69% Health Score
Limit These
Calories
477k
24%

Fat
20g
32%

  Saturated Fat
6g
41%

Carbohydrates
40g
14%

  Sugar
25g
28%

Cholesterol
38mg
13%

Sodium
1498mg
65%

Get Enough Of These
Protein
38g
77%

Vitamin K
556µg
530%

Vitamin C
185mg
225%

Vitamin A
9084IU
182%

Vitamin B2
1mg
80%

Folate
302µg
76%

Manganese
1mg
75%

Calcium
701mg
70%

Phosphorus
692mg
69%

Selenium
35µg
50%

Potassium
1692mg
48%

Vitamin B12
2µg
45%

Magnesium
164mg
41%

Vitamin B6
0.78mg
39%

Fiber
7g
30%

Vitamin B5
2mg
28%

Vitamin B1
0.4mg
26%

Vitamin E
3mg
25%

Zinc
3mg
24%

Iron
4mg
23%

Copper
0.45mg
23%

Vitamin D
3µg
21%

Vitamin B3
2mg
13%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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