Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 1 bay leaf
- 1 carrot
- 4 cloves garlic
- 120ml dry white wine
- 2 – 3 medium heads of broccoli
- 750gr roughly chopped wild cabbage and/or spinach
- 4 tablespoons chopped fresh chives
- 1 1/2 littre organic vegetable stock
- 250ml milk (you can replace with double cream, I just wanted to be lighter)
- 1 tablespoon lemon juice (1/2 lemon)
- salt and freshly ground black pepper
- crème fraîche or sour creme (to garnish)
Details
Preparation time 30mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Start by preparing all the vegetables. Finely chop the onion, carrot, garlic, and chives. Roughly chop the broccoli heads and the kale and spinach.
In a large soup pot heat the butter over medium heat. Once butter is melted, add the onion, carrot, and bay leaf. Cook, stirring occasionally until the onions become translucent.
Step 2
Add the garlic, cooking until the garlic becomes fragrant. Add the kale and spinach, season with salt and pepper and cook until the kale and spinach are just wilted.
Add 2 tablespoons of chives stirring to incorporate. Pour in white wine and scrape the bottom of the pan to deglaze. Simmer for 2 -3 minutes.
Pour in the vegetable stock and all of the broccoli. Bring to a boil, then reduce heat and let simmer until the broccoli is tender.
Step 3
Remove the bay leaf and carefully blend the soup in batches in a standing blender or directly in the pot.
Return the pureed soup to the pot and bring to a simmer over low heat. Stir in the milk(or heavy cream), lemon juice and additional salt and pepper to taste if needed.
Serve and garnish bowls with a dollop of sour cream and the remaining chives.
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Chef Tips and Tricks
This Gluten-Free Broccoli Pizza is original, healthy and super tasty!
ingredients
- 1 head broccoli
- 1 egg
- 1 ¾ cups of your favorite shredded cheese (we recommend two types- 1 cup of one, ¾ cup of the other)
- 1 cup tomato sauce (or canned crushed tomatoes)
- ¾ cup shredded cheese
- ½ cup grated Parmesan
- 9 slices coppa ham
METHOD
- Cut the broccoli and boil until soft.
- Place the broccoli in a blender.
- In a bowl, add an egg and ¾ cup of shredded cheese, mix until solid.
- Form a ball and roll it flat on an oven tray.
- Bake in the oven for 20 min at 350° F.
- Once out of the oven, spread the tomato sauce evenly on the broccoli crust.
- Layer 1 cup of shredded cheese.
- Place a layer of Coppa ham.
- Top off with of grated Parmesan cheese.
- Slide it back into the oven until the cheese melts.
- Serve!
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