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Spinach And Broccoli Soup

spinach and broccoli soup
  • 1Servings
  • NAPrep Time
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If you aren't really into vegetables, this oriental soup will change your mind once and for all! Broccoli is a particularly rich source of a flavonoid called kaempferol. Recent research has shown the ability of kaempferol to lessen the impact of allergy-related substances on our body. This kaempferol connection helps to explain the unique anti-inflammatory benefits of broccoli, and it should also open the door to future research on the benefits of broccoli for a hypoallergenic diet.                                                                                                                                                                                      

Bon appétit...


Ingredients

Main ingredients:

Nutritional

Calories (kcal)
150.8
Saturated Fat (g)
1.2 g
Total Fat (g)
8.1 g
Cholesterol (mg)
1.8 mg
Sodium (mg)
137.4 mg
Dietary Fiber (g)
4.8 g
Sugars (g)
3.8 g
Protein (g)
6.4 g
Total Carbohydrate (g)
16.1 g

Step by Step method

Directions:

1. Heat the oil and the butter in a saucepan. Add the onion and garlic, and fry over a low heat for 3 minutes.

2. Add the potatoes, broccoli, spinach, and stock, bring to the boil and simmer for 15 minutes.

3. Transfer the soup to a food processor or blender and process to a purée, if desired. Return to the pan and warm through. Add the Gorgonzola cheese, together with the lemon juice, nutmeg, salt and pepper.

4. Transfer to a warm tureen, garnish with the toasted pine nuts and serve with warm crusty bread.


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