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Broccoli Spinach Soup Recipe- prep: 5 minutes
- cook: 15 minutes
- servings: 6
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 248 % Daily Value *
- Total Fat: 7 g 10.56%
- Saturated Fat: 1 g 7.34%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 852 mg 35.5%
- Calcium: 51 mg 5.12%
- Potassium: 603 mg 17.22%
- Magnesium: 0 mg 0%
- Iron: 2 mg 10.82%
- Zinc: 0 mg 0%
- Total Carbohydrate: 24 g %
- Dietary Fiber: 3 g 12.88%
- Sugar: 5 g
- Protein: 22 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 41.59%
- Vitamin C 42.26%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total3 oz-eq
Summary
Healthy, creamy and paleo Broccoli Spinach Soup made with flavorful leeks and brought to perfection by a golden poached egg!
Ingredients
1 leek sliced
3 cloves garlic sliced
2 heads broccoli organic
2 golden potatoes diced
6 c vegetable stock or water organic
3 c baby spinach packed organic
5 sprigs thyme leaves only
1 leaf bay
2 tbsp extra virgin olive oil organic
Sea salt to taste
1 pinch red pepper flake or to taste
Black pepper freshly cracked
4 poached eggs organic
4 tbsp fresh herbs for garnish
Instructions
Slice and rinse the leeks well. Drain on paper towels.In a cast iron pot heat up the olive oil and sautéed the leek with a pinch of sea salt until translucent. Meanwhile dice the potato and broccoli into small pieces.
Add the red pepper flakes, garlic and potatoes to the pot and toss to coat in the oil with the onions. Pour In the vegetable stock or water and bring to a simmer. Add the broccoli, thyme and bay leaf and allow them to simmer together until tender and cooked through but not mushy. About 10 minutes or so.
Discard the bay leaf and using a hand-held blender purée the soup in the pot until smooth and creamy. Adjust seasoning to your taste with the sea salt and remove from heat.
Add the baby spinach to the soup, give it a nice stir and cover with a lid for a couple of minutes. The spinach will wilt from the steam and the heat.
Serve hot with a poached egg on top and a nice drizzle of golden extra virgin olive oil.