Broccoli Spinach Soup with Gremolata
Prep Time 20 mins
Cook Time 12 mins
Serves 4
Difficulty N/A
Ingredients
- 2 tbsp (30 mL) Vegetable or Canola Oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 stalks celery chopped
- 1 bunch broccoli, trimmed, stems and florets cut into pieces
- 2 1/2 cups (625 mL) chicken or vegetable stock
- 1/4 tsp (1 mL) dried thyme (or 3/4 tsp / 4 mL fresh)
- 3/4 tsp (4 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 1/2 cups (375 mL) packed spinach leaves
- 1 1/2 cups (375 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
- Gremolata:
- 3 tbsp (45 mL) chopped fresh parsley
- 2 tsp (10 mL) grated lemon zest
- 1 clove garlic, minced
- 2 tbsp (30 mL) olive oil
Directions
Step 1:
In a saucepan, heat oil over medium heat. Add onion, garlic and celery and cook slowly for 4 minutes, until vegetables are tender but not coloured.
Step 2:
Add broccoli, stock, thyme, salt and pepper. Bring to a boil, reduce heat and cook covered for 6 to 8 minutes, or until broccoli stems are just tender. Stir in spinach and cook for 1 minute or until wilted. Remove from heat and purée with an immersion blender or in a food processor. Gradually stir in evaporated milk. Return to low heat and heat through without boiling.
Step 3:
Stir together gremolata ingredients in a small bowl and sprinkle a spoonful over each bowl of soup