Dinner/ Lunch/ Side Dishes/ Soups & Stews/ Starters/ Vegetarian

Broccoli & Spinach Soup with Toasted Tortillas & Parmesan Crisps

7 September 2020

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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Dinner, lunch
By Saffron Serves: 4
Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes

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

1. Start with sautéeing an onion and chopped garlic until fragrant and translucent (± 1 minute)

2

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

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

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

5. Boil 1 liter of water, and add to the vegetables.

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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!

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7. Let it come to a bubble and simmer for about 20 minutes until the stems of the broccoli have softened enough to purée.

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8. Purée until smooth.

THE TOPPINGS

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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.

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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.

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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.

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