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:
covered percent of daily need
