Spinach and Broccoli Cream Soup

Is winter getting nearer and nearer? Well, what’s better than a creamy and hearty soup? Spinach and broccoli cream soup is packed with plenty of vitamins and minerals. It’s beautiful at taste, velvety at texture with added crunchiness from broccoli florets and croutons. Just the look of it and you feel healthier. What are you waiting for? Treat your body, treat yourself!

spinach and broccoli cream soup INGREDIENTS
  • 4 potatoes
  • 500 g broccoli
  • 200 g spinach leaves
  • 1500 ml vegetable stock
  • sea salt
  • black pepper
  • double cream (soy cream for vegans)

METHOD Peel and dice the potatoes, cut the broccoli florets in small chunks and put everything in a large pot. Add the vegetable stock and simmer for 15 minutes or until potatoes get soft.

Put spinach leaves in a colander, pour boiling water and immediately cold water to cool down. Add the spinach into the pot with the broccoli and potatoes. Using a hand blender, liquidise everything and season with sea salt and freshly ground pepper.

Serve on plates or bowls. Decorate with double cream and croutons or fried peas.

I am a cuisine amateur and I’ve learned to cook by myself, using old cookbooks, especially paying more attention to traditional Czech cuisine. My aim is to preserve our grandmothers’ secrets used in the kitchen, creating dishes based on tradition by using raw ingredients like veggies grown in the garden and home farmed animals.

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