Broccoli-Spinach Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 193.2
- Total Fat: 10.2 g
- Cholesterol: 6.5 mg
- Sodium: 829.7 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 5.2 g
- Protein: 13.7 g
View full nutritional breakdown of Broccoli-Spinach Soup calories by ingredient
Introduction
No cream required: Tahini gives this soup its buttery flavor and silky texture — and makes a serving of dark leafy greens unusually enticing. Sliced avocado dressed with lemon and sprouts jazzes up ordinary crusty bread and rounds out this balanced meal. No cream required: Tahini gives this soup its buttery flavor and silky texture — and makes a serving of dark leafy greens unusually enticing. Sliced avocado dressed with lemon and sprouts jazzes up ordinary crusty bread and rounds out this balanced meal.Number of Servings: 4
Ingredients
-
1 tablespoon olive oil, plus more for drizzling
1 leek, white and pale green parts thinly sliced
4 cups low-sodium chicken stock or water
1 bunch broccoli, chopped (6 cups)
6 ounces baby spinach (6 cups)
1/3 cup freshly grated Parmesan
2 tablespoons tahini
Coarse salt and freshly ground black pepper
Directions
1. Heat oil in a medium saucepan over medium-high heat. Add leek and cook until tender, about 4 minutes. Add stock; bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes.
2. Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.
3. Working in batches, puree soup in a blender until smooth.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user RPELLEGRINO.
2. Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.
3. Working in batches, puree soup in a blender until smooth.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user RPELLEGRINO.