Inspiration for this was again from an America Test Kitchen recipe. I quite like their ethos and their approach to perfecting recipes. However occasionally, I find the recipes a bit too tedious & specific so I simplify them. The baking soda in this recipe is key to getting a lovely velvety soup with a vibrant colour.
Broccoli & Spinach Soup
The kids love this soup and it’s a great way of getting healthy greens into their diet. I have tried several different broccoli soups, but this one is the family favourite. It's wholesome and hearty and although listed under "Appetisers" makes for a light supper with some good bread.
The recipe for the sourdough croutons in under "Recipe Notes" below.
Cut the broccoli florets into 1-inch pieces. Don’t waste the stalks – peel off the thick exterior layer and then slice thickly.
Heat butter in a sauce pan. Add broccoli, onion, garlic, mustard, chilli/paprika, and a big pinch of salt. Cook, stirring frequently, until aromatic, about 5-6 minutes. Add 1 cup water and baking soda. Bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking.
Add the stock and bring back to a boil. Then stir in the washed spinach and cook until wilted, about 1 minute. Take off heat and let it cool slightly.
Transfer soup to a blender (you can use a stick blender, but the result won’t be as smooth), in batches if necessary, add the cheese/s, and blend until smooth.
Transfer soup back to the pan, and bring to simmer. Adjust consistency of soup with some water or milk. Season to taste with salt and pepper. Serve, with sourdough croutons and grated parmesan.
For sourdough croutons, cube stale sourdough bread, toss in some olive oil and sea salt, and then spread on oven tray. Bake in a hot oven 200C (180C fan) for 10-15 minutes. The croutons should be crisp and dry. Fresh bread will take longer than stale bread.
Make more and store in an airtight container, and use to sprinkle on soups and salads.