Creamy Spinach and Broccoli Soup
A creamy soup that's a spinach and broccoli soup. Some like a chunky, some like it smooth but whichever you prefer, one things for sure you're going to fall in love with this soup recipe.
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Servings: 6 servings
Ingredients
- 4 tbsp olive oil
- 1 large white onion finely diced
- 4 cloves garlic thinly sliced
- 2 medium green chilies diced
- 1 tbsp cumin powder
- 1 tsp cayenne pepper
- 1 kg spinach washed and roughly diced
- 30 g vegetable stock pot
- 1 whole head of broccoli washed and cut into chunks
- 400 ml coconut milk unsweetened
- 250 ml pouring cream and extra for the garnish
- 1 tsp black pepper coarsely ground
- 1 tsp salt salt to taste
Instructions
- Add the olive oil, onion, garlic, chili, cumin, and cayenne pepper to a large saucepan or pressure cooker . Sauté for about 5-8min uncovered. Allow the flavors to caramelize and develop but never burn.
- Add the wash and chopped spinach and allow to cook, uncovered, on medium-high until most of the water has evaporated. This will take about 20 minutes. Stir occasionally.
- Add vegetable stock, broccoli, coconut milk, and an additional 400ml of water (I just use the empty coconut milk can). Cook until 1/3 of the liquid has evaporated and add the cream. After adding the cream you must cover and cook for about 15-20 minutes, stirring occasionally. Note: you can keep some aside to drizzle on top before you serving if you wish.
- Allow the soup to rest for a few minutes before serving, ensuring the flavors develop even more. Add salt to taste and serve.