| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 307 | 27.3g | 12.4g | 16.2g |
| sugars | fibre | protein | salt |
| 5.1g | 3.9g | 7.5g | 1.05g |
Why I Love British Creamy Broccoli and Spinach Soup
Hello everyone, my name is Liam O’Sullivan. Today, I am delighted to share with you the recipe for a simple yet soul-warming dish, the Creamy Broccoli and Spinach Soup. Inspired by a similar recipe from renown British chef, Jamie Oliver, it’s a perfect blend of creamy goodness with the nutritional punch of garden-fresh veggies.
The Intricacies of This Recipe
Having grown up in a Boston household with Irish roots, I have a deep appreciation for wholesome comfort food that brings warmth to those chilly New England evenings. And when I discovered this Broccoli and Spinach Soup from across the pond, I knew I had to put my own spin on it. The result? A bowl of green, creamy bliss that soothes the soul and fills the belly with pure goodness.
Pairings to Complement Your Soup
Though delicious in its own right, the Creamy Broccoli and Spinach Soup is versatile and can be paired with dishes to enhance your meal further. It marries particularly well with a cheesy garlic bread or perhaps a classic Irish soda bread to sop up every drop. If you’re considering a protein, think grilled chicken breast or baked salmon for a wholesome treat.
Why This Recipe Is Close To My Heart
While my heritage plays a part in why I take joy in food and creating delightful recipes, it’s my everyday experiences lately that inspire me the most. With the arrival of our baby boy, we’ve prioritized making sure that our family meals are not just delicious but equally nutritious too. A dish like this Creamy Broccoli and Spinach Soup is a testament to that resolve. Nutrient-dense, flavorful, and something Laura, my fiancée, and I look forward to sharing with our son as he begins his food journey.
So I sincerely invite you to try your hand at this delightful soup. Here’s to creating warm memories around the dinner table, one bowl at a time.
What You’ll Need
- 2 tablespoons of olive oil
- 2 onions, chopped
- 2 cloves of garlic, minced
- 4 cups of chopped broccoli
- 2 cups of chopped spinach
- 4 cups of vegetable broth
- 1 cup of heavy cream
- Salt and pepper to taste
- 1 teaspoon of ground nutmeg
- 2 tablespoons of lemon juice
Method
Step One
Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add the two chopped onions. Stir until the onions become soft and translucent, usually about 5 minutes.
Step Two
Add the two cloves of minced garlic to the pot. Continue to stir, cooking for another minute or until the garlic is fragrant.
Step Three
Add the 4 cups of chopped broccoli and 2 cups of chopped spinach to the pot. Stir well to combine and cook for about 10 minutes, or until the vegetables start to soften.
Step Four
Pour in the 4 cups of vegetable broth. Bring the contents of the pot to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes.
Step Five
After the vegetables are thoroughly cooked, remove the pot from the heat. Let it cool for a few minutes, then carefully blend the soup until it’s smooth either using a hand blender or in batches in a stand blender.
Step Six
Return the blended soup back to the pot, if needed. Stir in the 1 cup of heavy cream, salt and pepper to taste, 1 teaspoon of ground nutmeg, and 2 tablespoons of lemon juice. Warm the soup for a few minutes over medium heat.
Step Seven
Taste the soup, and adjust the seasonings as necessary. Serve the soup hot, and enjoy the creamy, delicious flavors of spinach and broccoli in each spoonful!
