Cheesy Broccoli & Greens Soup

Cheesy Broccoli & Greens Soup | Teaspoonofspice.com

When I was a kid, my mom would make escarole pastina soup or ska-role” soup as my Italian-American family from South Philly would call it. She would serve me and my sister bowlfuls with one limp escarole leaf and one cooked carrot that we had to try as a “learning taste.” I remember holding my nose to eat those veggies (or a few times, folding them discretely into my paper napkin.)

But mom, look at me now! Now I can’t get enough of soup made out of greens. (Side note: This gives me hope for my 6 year old. My husband, not so much.)

This soup was inspired by one of my favorite dietitian/foodie blogger pals, EA @ The Spicy RD from an Instagram post a few weeks back:

Cheesy Broccoli & Greens Soup | Teaspoonofspice.com

I’ve been getting bunches of kale, mustard greens, spinach, Swiss chard, collards, turnip greens and Asian greens in my CSA share since May but even a dietitian gets a bit weary from eating her greens every week – case in point: my go-to recipe come winter time.

But since seeing EA’s quick soup idea, I’ve been enjoying those greens every week with a big batch of this soup – I can’t get enough of it. For me, adding roasted broccoli into the mix is key, along with some milk and shredded cheese. I’ve used just about every type of hearty green with this formula and it’s been delicious every time.

Cheesy Broccoli & Greens Soup

Makes about 6 cups.

Ingredients

  • 3 cups chopped broccoli
  • 4 teaspoons olive oil, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 teaspoon salt, divided
  • 2 - 3 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • 8 cups of torn dark leafy, hearty greens (about 2 bunches) like kale, Swiss chard, mustard greens, collards or turnip greens
  • 3 cups low sodium vegetable broth
  • 1 cup lowfat milk
  • 1/2 cup shredded cheese (like cheddar, Monterey Jack or Colby)

Directions

  1. Preheat oven to 450 degrees F.
  2. In a large bowl, toss broccoli with 2 teaspoons olive oil, 1/4 teaspoon black pepper and 1/8 teaspoon salt. Spread on a roasting tray coated with cooking spray. Roast for about 10 minutes, stirring a few times during cooking process.
  3. Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add garlic and smoked paprika, saute 1 minute. Add greens by the handfuls (cook for a minute or two and then add more until all greens are in the skillet) and saute until completely wilted - this will range from 2 - 6 minutes depending on how hearty the greens are. Season with 1/4 teaspoon black pepper and 1/8 teaspoon salt and remove from heat.
  4. In a large pot over medium heat, add roasted broccoli, cooked greens, vegetable broth and milk. Cook for about 15 -20 minutes and then using immersion blender, stand blender or food processor, puree until smooth. Add back to pot (unless you used immersion blender) and stir in cheese until it melts (1 -2 minutes.) Serve warm.
http://teaspooncomm.com/teaspoonofspice/2013/10/cheesy-broccoli-greens-soup/

Now, I’ll just need to give that escarole soup another try.

Cheesy Broccoli & Greens Soup | Teaspoonofspice.com

What about you, do you enjoy your greens? What are your favorites and how to you prepare them? Let us know, we love to hear from you!

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Comments

  1. This is one gorgeous shade of green!!! So happy I was the inspiration for this soup & now I need to try your version which looks just amazing! I wasn’t a super picky eater as a kid. I remember liking spinach (salad) and Stouffers Spinach Soufflé ( LOL- I think there was maybe a little bit of spinach in there in addition to the butter, cream, and likely copious amounts of other “stuff”), but I for sure never would have eaten a big bowl of green soup back then :-). There may be hope for my kids when they get older too!
    EA Stewart recently posted..Peanut Butter Sweetpotato Cookies {White Chocolate Chips Optional}My Profile

  2. Haha – I totally remember that Stouffers Spinach Souffle – I ate that too!! Yes, I’m trying to put faith in the fact that both me and sister are food lovers and healthy eaters now so clearly something my mom did over the years sunk in – optimistically thinking the same for dear daughter.
    Deanna Segrave-Daly recently posted..Cheesy Broccoli & Greens SoupMy Profile

  3. Isn’t it great how our palates mature? Your soup looks wonderful!
    Liz recently posted..Caramel-Almond Custard Tarts #FrenchFridayswithDorieMy Profile

  4. I got kale and broccoli in this week’s CSA box. This soup is now on my weekend cooking plan. It sounds great! I often make quesadillas out of my ‘mid-weight’ greens. I like kale better in soups.

  5. This looks so beautiful – what a great way to use up those abundant greens! I love the idea of mixing several kinds of greens together #synergy I can’t wait to try this.
    Ashley @ The Fresh Beet recently posted..Blackberry Pumpkin MuesliMy Profile

  6. The smoked paprika didn’t do it for me so I put in a shot of spicy brown mustard and liked that better. I used mustard greens and a little bit of chard. I also made some Belizean Habanero Sauce this weekend and mixed some of that in a bit of sour cream and swirled some of that in. Happy Food Dance! I love recipes that I can modify to suit my own tastes. Thanks for posting your recipe. :-)

    • And THANK you for sharing your thoughts & adaptations – that’s why Serena & I do this blog – so everyone can share their tips & tricks. Love the idea of a Belizean Habanero sauce – wow.

  7. Soooo good! Made this today and use Swiss chard, kale and bok choy. Yum! Thank you.

  8. This looks like a great soup recipe. Will definitely try it out.

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