Creamy Spinach-&-Broccoli Soup

Spinach Broccoli Soup Creamy and Peppery

A winner on chilly days and surprisingly a runner up on sunnier ones, if you’re into room temperature soups that is! Anyways, this recipe reminds me of my childhood days when I used to hate spinach (honestly, for no real reason but alas… kids). My mom had been growing spinach in the backyard and she decided to cook-up a creamy, peppery spinach soup – it didn’t matter if I said I don’t like spinach because if you grew up in our household you didn’t have the luxury to be picky at the dinner table. Point being, I fell in love with spinach soup that day… it’s just something about the creamy, earthy, peppery notes that work. For those who don’t know, my love for cooking is all thanks to my mother.

I used a pressure cooker for this recipe (Hich always speeds up any cooking process) but if you don’t have one then no need to fret, it’ll be just as good but will perhaps take 15mins longer and you’ll just have to make sure to stir more regularly.

I like it when the broccoli breaks down to the point where almost only the stems are visible and super soft at that… when the broccoli starts to breaks down it gives the soup a thick a luscious texture – so good!

KEY NOTE: Whether your spinach is washed properly could be the make or break your dish because no wants small granules of sand in their soup!

Creamy Spinach and Broccoli Soup

  • Servings: 6 servings
  • Difficulty: Intermediate
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Ingredients

  • 4 tbsp olive oil
  • 1 large white onion, finely diced
  • 4 cloves of garlic, thinly sliced
  • 2 medium green chilies, diced
  • 2 tbsp cumin powder
  • 1/2 tsp cayenne pepper
  • 1 kg spinach, washed and diced
  • 28g Knorr vegetable stock pot
  • 1 whole head of broccoli, stems separated
  • 400ml coconut milk
  • 250ml light cream
  • 1 tsp coarsely ground black pepper
  • A good pinch of salt

Directions

  1. Add the olive oil, finely diced onion, garlic, chili, cumin powder, and cayenne pepper to a pressure cooker and saute for about 5-8min uncovered. You want those flavors to caramelize and develop but never burn.
  2. Add the chopped spinach and allow to cook, uncovered, on medium-high until most of the water has evaporated. This will take about 20-30mins. Stir occasionally.
  3. Add the vegetable stock, broccoli, coconut milk, and an additional 400ml of water (I usually just use the empty coconut milk can). Cook until 1/3 of the liquid has evaporated and add the cream (you can keep some aside to drizzle on top before you serving if you wish). After adding the cream you must cover and cook for about 10mins undisturbed. Spinach Soup
  4. Remove from the heat and once the pressure has been released you may remove the lid. The broccoli should be al dente at this point (if not then cover and cook for another 5mins). If the broccoli is cooked then I’d recommend for you to cook the soup for another 10mins on medium heat – this will ensure the soup to become slightly thicker and almost ‘rest’ a bit ensu=ring the flavors develop even more. Add salt to taste and serve! Spinach Soup Creamy


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