Dinner/ Gluten-Free/ Recipes

Creamy (but not cream based) Spinach Broccoli Soup

Hey guys! I’m enjoying a cozy snow day in Winston! If you’re on the east coast, I hope you’re staying warm in this nasty weather. We haven’t gotten as many inches of snow as was predicted, but the few inches we do have are coated in a lovely layer of ice so I’m not going anywhere that I can’t trek to on foot!

Even though Tommy hates snow (case in point…)

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…he was willing to walk to Camino with me this morning for a coffee date. It was so fun walking through the snowy, quiet streets. We warmed up with lattes and pastries (gluten-free savory scone for me, raspberry cheese danish for him) and enjoyed chatting with our friends that had the same idea and were holed up in Camino.

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Running into friends and the sense of community is one of the biggest things I missed about not living in Winston-Salem; it warmed my heart so much to have such a wonderful morning with Tommy and friends. He’s my favorite. Winston is my favorite. Camino is my favorite.

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This soup is also currently my favorite. It’s super healthy and freezes well for leftovers. Although, in cold weather like this, leftovers don’t last very long.

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Spinach Broccoli Soup

Adapted from Rachel Ray

  • 3 tablespoons olive oil
  • 2 leeks, white & light green part, chopped
  • 4 cloves garlic, pressed or minced
  • 1 small head broccoli, chopped (all of it, stalks and all!)
  • 2 tablespoons fresh thyme
  • Salt & pepper
  • 1 quart vegetable stock
  • 12 ounces baby spinach
  • 1/2 avocado, chopped
  • 1/4 teaspoon nutmeg
  • Zest & juice of 1/2 lemon
  • Slivered almonds, toasted in a dry pan over medium heat
  • Grated manchego or parmesan cheese
  1. In a medium pot or Dutch oven, heat the oil over medium heat.
  2. Add the leeks and garlic and cook, stirring often, until the vegetables begin to soften, about 2 minutes.
  3. Add the broccoli and thyme; season with salt and pepper. Raise the heat to medium-high, then cover and cook, stirring occasionally, until the vegetables soften, about 5 minutes.
  4. Add the stock and increase heat to high to bring it all to a boil.
  5. Add the spinach and nutmeg and stir until the spinach wilts, 2 to 3 minutes.
  6. Stir in the chopped avocado, and remove from heat.
  7. Using an immersion hand blender, blender or food processor (you may need to work in batches), puree the soup, thinning with additional stock or water if it’s too thick for your taste.
  8. Add the lemon zest and juice.
  9. Top with the toasted almonds and cheese & serve!

Creamy (but not cream based) Spinach Broccoli Soup

Notes:

I used my vitamix and it all fit in there in one batch. Seriously kids, you gotta invest in one of those things. I’m SO glad I did after holding out for years.

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Don’t leave out the lemon. It brightens all the flavors and keeps it fresh-tasting and not too green, if you know what I mean.

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Definitely don’t skip adding the almonds or toasting them! They add such a deep flavor and awesome texture! And obviously don’t skip cheese. Duh.

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Hope you stay warm! Let me know if you try this out!

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