Rachael Ray: Spinach Broccoli “Spinoccoli” Soup

Rachael Ray: “Spinoccoli” Soup

Rachael Ray shared a 30-minute meal recipe for “Spinoccoli” Soup or Spinach Broccoli Soup, which is perfect for lunch, a snack, or even as part of your dinner! A good bowl of soup is one of the best ways to warm up during cold weather, so why not heat things up with a healthy, vegetable-filled recipe? Not to mention, the color of this soup is beautiful once it’s done!

To get the recipe for this healthy and flavorful soup, click next page.

Rachael Ray: Spinach Broccoli Soup Recipe Ingredients

• 2 tbsp butter
• 4 cloves garlic – chopped
• 2 tbsp thyme – chopped
• salt and pepper
• 12 oz spinach – stemmed, coarsely choppd
• 2 tsp lemon zest + juice of 1/2 lemon
• coarsely chopped
• toasted walnuts or hazelnuts – to serve
• 2 tbsp olive oil
• 2 leeks – whites and light green tops, chopped
• 1 small head broccoli – trimmed, chopped
• 1 large russet potato – peeled, coarsely grated on large side of box grater
• 1 qt chicken or vegetable stock
• 1/8-1/4 tsp freshly grated nutmeg
• creme fraiche – to serve
• shaved or grated Parmigiano-Reggiano

Rachael Ray: Spinach Broccoli Soup Recipe Directions

1. Heat olive oil in a medium soup pot or Dutch oven over medium heat
2. Add butter and melt, then when it foams add leeks and garlic, and stir for two minutes
3. Add thyme, broccoli, potatoes, and season with salt and pepper
4. Raise the heat a little bit then cover to sweat for 5 minutes, stirring occasionally
5. Add stock and bring to a boil
6. Wilt in the spinach and season with a little freshly grated nutmeg, then blend with an immersion blender or puree in batches in a food processor
7. Add a cup of water if the soup is too thick
8. Adjust the seasoning, then add lemon zest and juice
9. Serve in shallow bowls with a heavy dollop of creme fraiche, then top with nuts and cheese