Soup is such a great way to use up leftover veggies, although I did actually buy the broccoli. The rest of the ingredients we had lying around from the weekend.
I make this soup pretty much every week, it’s a great base of which many variants can be made! Good to know: all the ingredients can be chopped roughly as it will all be blitzed with blender anyway.
Broccoli & Spinach Soup with Toasted Tortillas & Parmesan Crisps
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Loading...Ingredients
- Soup
- 1 onion, chopped
- 3-4 garlic gloves, crushed and chopped
- 1 leek, chopped
- 200 g spinach
- 1 whole broccoli, florets separated and stem chopped
- 1 sliced and peeled potato
- 1 liter stock (vegetable or chicken)
- Sides
- 3-4 tortilla wraps, cut into 6-8 pieces each
- Olive oil
- Pepper & Salt
- 1 tsp cumin
- 1 tsp smoked paprika
- 50-100 g grated parmesan
Instructions
THE SOUP
1. Start with sautéeing an onion and chopped garlic until fragrant and translucent (± 1 minute)
2. Add some extra flavour makers like cellery or leek (I only used leek this time) and sauté along for a minute or so.
3. Add the spinach (I had half a bag left) and the chopped stem of the broccoli. Stir for a bit and then add the rest of the broccoli. (I sometimes also add Courgette at this stage).
4. For some extra texture you can add 1-2 peeled and finly cubes potatoes, but only if you have it lying around, it’s optional.
5. Boil 1 liter of water, and add to the vegetables.
6. Now you can use your stock of choice, I used chicken stock from a jar this time, but cubes, homemade stock or veggie stock are fine as well!
7. Let it come to a bubble and simmer for about 20 minutes until the stems of the broccoli have softened enough to purée.
8. Purée until smooth.
THE TOPPINGS
In the meantime you can prep your toppings of choice. Sometimes it’s nice to just keep it simple and only add some feta, spring onion and koriander for example. But I felt inspired by what we had lying around: Parmesan and whole-wheat tortillas.
1. For the tortillas: Preheat oven to 200 C. Cut up into triangles and in a bowl mix with a drizzle of olive oil, pepper and salt. Lay out on a baking tray, dust half with cumin and the other half with smoked paprika, or spices of choice. Bake for 6-8 minutes until crisp. I drizzled some extra chili oil over the top after they came out.
2. For the parmesan crisps: These actually didn’t work the first time, I tried to take them out from the pan when they were still too soft, so they all mushed together. Start by adding a spoonful into a non-stock frying pan with a drop of oil in it. Important to wait until they’re slight browning (± 2 min), then turn of the heat and wait for 30 seconds or so. Use a spatula to take the out and drain on some kitchen towel.
Notes
Optional: celery stalk, courgette, parsley, or whatever other veggies you have lying around. Adding a peeled and chopped potato also works and will bring some extra texture and thickness to the soup.
