A delicious combination of fiber-rich vegetables. This nutrient offers numerous benefits, such as improving digestion, providing a feeling of satiety, and trapping sugar and fat particles in our body.
The spinach and broccoli soup dates back to culinary traditions that highlight the importance of vegetables. This recipe, rich in fiber, not only provides health benefits but has also been part of the history of Latin American cuisines. Its combination of flavors and nutrients brings well-being and satisfaction to those who enjoy it.
Are you ready to cook this delight together? We hope you love the result!
Spinach and Broccoli Soup
Ingredients
1 Washed and chopped leek onion
3 Peeled and crushed garlic cloves
1 kilogram of Broccoli
4 cups of Vegetable broth
½ cup of Cooked chickpeas
1 Handful of toasted pine nuts
1 tablespoon of Chia seeds
1 Handful of vegetable sprouts
Olive oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : In a skillet, heat the oil over medium heat.
Step 2 : Add the leek onion and sauté until softened.
Step 3 : Then, add the garlic and broccoli stalks.
Step 4 : Cook for about 2 or 3 minutes, stirring occasionally.
Step 5 : Next, add the vegetable broth and most of the broccoli florets, reserving some for garnish.
Step 6 : Let cook on low heat for 20-25 minutes.
Step 7 : Add the spinach and cook for a few more minutes.
Step 8 : Remove from heat and let cool slightly.
Step 9 : Transfer the mixture to a blender and process until smooth.
Step 10 : Pour the mixture into a clean pot and season with salt and pepper.
Step 11 : In a separate skillet, heat one tablespoon of olive oil and sauté the broccoli florets for about 2-3 minutes or until al dente.
Step 12 : To serve, pour the soup into individual cups and garnish with the reserved broccoli florets, pine nuts, chia seeds, and vegetable sprouts.
Step 13 : Enjoy your meal!
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
