Creamy Broccoli and Spinach Soup with Parmesan Multigrain Croutons
Danalaila
June 24, 2019
Ingredients
- 2 TBPS extra virgin olive oil
- 2 stalks celery chopped
- 1 shallot chopped
- 2 cloves garlic chopped
- 1/4 teaspoon dry ground mustard
- 1/2 flat leaf parsely I used Gourmet Garden lightly dried - can find in the produce section
- 1/2 basil I used Gourmet Garden lightly dried - can find in the produce section
- 1 bay leaf
- 1 package fresh broccoli florets
- 1 packed cup spinach leaves
- 1/2 cups 2% milk
- 2 TBSP light sour cream
- 1 TBSP lemon juice
- 2 TBSP Parmesan cheese
- 3 cups organic vegetable broth
- salt and pepper
Parmesan Multigrain Croutons
- 2 slices Multigrain bread cu into cubes
- 1 & 1/2 TBSP extra virgin olive oil more if you need it
- 1 TBSP Parmesan cheese more if need I just eye ball it
- salt and pepper
Servings:
Units:
Instructions
- In a pan add in the olive oil and the chopped shallot, celery and a pinch of salt and cook for about 7 minutes and then add in the garlic and cook another minute.
- Next, add in the broccoli and dry mustard and some more salt and pepper and stir to combine.
- Next, add in the bay leaf, parsley and basil and the vegetable broth and stir again to combine and simmer for about 15 minutes.
- Then add in the milk, sour cream and spinach leaves with a pinch more salt and pepper and cook about 3 minutes. Also, remove the bay leaf and discard.
- Last, transfer the soup to a blender and add the lemon juice and parmesan cheese and blend until smooth and enjoy!
- For the croutons - simply cut multigrain bread into cubes and place on a baking sheet with olive oil, salt, pepper and toss to combine. Then sprinkle the parmesan cheese on top and bake at 350 for about 10 minutes until golden brown.
- This soup is so good and healthy and I hope you love it as much as I do!
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