A record-setting late storm caught us all by surprise this week, and with a foot of snow on the ground, my light & healthy spring recipe plans instantly reverted to winter cravings. Broccoli cheddar soup is one of my favorites, but restaurant versions are so heavy. This version takes its flavor from spinach and seasonings, its richness from potatoes instead of milk, and adds just a bit of cheddar at the end. OK, winter, I’ve had my fix; you can move along now.
Broccoli Spinach Soup
adapted from everybodylikessandwiches
serves 4-6 | 25 mins to table
1 Tb olive oil
1/2 yellow onion, diced
4 cloves garlic, minced
2 celery stalks, diced
1/2-1 tsp kosher salt
dash of red chili flakes
1/2 tsp dried thyme
1/2 tsp dried oregano
2 small potatoes, diced
2 stalks of broccoli, stems peeled & diced, florets broken
4 cups good vegetable or chicken stock
1 bunch spinach, rinsed
1 Tb dijon mustard
1/3 cup grated cheddar cheese
1. In a large pot, saute the onions, garlic and celery over medium heat in the olive oil until soft.
2. Sprinkle in the salt, chili and herbs and stir in the potatoes and broccoli. Pour in enough stock to cover all the vegetables in the pot, cover & simmer until potatoes are tender.
3. Add in the spinach and stir in the mustard.
4. Blend well using an immersion blender or pour soup in batches into a blender to get it very smooth. Stir in the cheese and blend until melted.
5. If you find your soup is too thick, add in more stock or add in a bit of milk.