by Martina Bin
14 Jan 2021

Spinach and Broccoli Soup

Ingredients:

1 head of broccoli
1 tablespoon olive oil
Salt, ground pepper
3 tablespoons olive oil, divided
1 large onion
4 cloves chopped
5 cups chicken broth
¾ cup coriander leaves
2 bunches spinach

Directions:

Preheat oven to 400°. Separate broccoli stalk from florets. Finely chop florets, transfer to a rimmed baking sheet, and toss with olive oil. Season with salt and pepper and roast. Cook for 20 minutes, Meanwhile trim and peel broccoli stalk; chop and set aside

Heat 2 Tablespoon of olive oil, Add onion and chopped garlic; season with salt and pepper. Cook for 20-30 minutes Add broccoli stem, cover, and cook, stirring occasionally, until softened, 5–10 minutes. Increase heat to medium-high, add 5 cups broth, and bring to a boil.

Set aside 1/4 cup coriander for serving. Blanch spinach and remaining coriander in a large pot of boiling salted water until bright green. Working in batches, purée soup base and blanched spinach and coriander in a blender until very smooth. Transfer to a large bowl or pitcher.

Pour soup back into pot and thin with broth, if needed. Taste and season with salt and pepper; keep warm.