Broccoli Soup with Spinach, Cilantro and Croutons
This broccoli soup recipe is easy to make, nourishing, and, best of all, topped with garlicky croutons.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Cooking tools:
- Blender
- Dutch oven
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Parchment paper
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- Soup
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 4 garlic cloves, chopped
- 1 teaspoon kosher salt, plus more to taste
- 1 pound fresh broccoli, stems and florets separated and chopped
- 2 packed cups baby spinach
- 5 cups vegetable broth (or water)
- ¼ cup cilantro leaves
- Freshly ground black pepper, to taste
- Croutons
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- ½ teaspoon kosher salt
- 4 cups cubed bread
- 1 teaspoon chopped fresh cilantro leaves
- 1 teaspoon lemon zest
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