Broccoli & Garlic Soup

Difficulty:
1/5

The Urban Vegetarian’s host, Desiree Nielsen, is a nutritionist by trade and a foodie at heart. She loves to cook and has a knack for making easy-to-follow breakfast, lunch, dinner, and dessert recipes. For this recipe, she shows us an under-rated soup that is both beautiful to look at and filled with vitamins: silky smooth creamy Broccoli & Garlic Soup that is especially delicious when paired with, as she does on screen, Spiced Acorn Squash Soup in the same bowl!

Ingredients:

1 head garlic

1 teaspoon (5 ml) olive oil

1/8 teaspoon (.75 ml) salt

2 tablespoons (30 ml) butter

½ onion, chopped

½ large potato, peeled and cubed

2 leeks, chopped

2 heads broccoli, chopped florets and peeled stalks

3 cups (710 ml) vegetable broth

¼ cup (60 ml) cream

½ cup (120 ml) spinach

Salt and pepper

 

Method:

Preheat oven to 375 F (190 C).

Cut off top of head of garlic. Drizzle with olive oil and sprinkle with salt. Wrap in aluminum foil.

Roast the garlic pouch for 30 minutes or until tender and golden.

Melt butter in a soup pot over medium-high heat.

Add onion, potato, leek, and broccoli, and sauté until onions are translucent.

Add stock and cream. Bring to a boil, and turn down to a simmer.

Cook for 25 minutes or until potato is tender.

Squeeze half of the head of roasted garlic into the pot (reserve the rest for another recipe), add spinach, and cook 5 minutes more.

Using an immersion blender, puree until smooth.

Pour into pitcher. Pour into one half of bowl. At the same time, pour Spiced Acorn Squash Soup into the other half of bowl.

Top with pumpkin seeds.

Serve immediately and enjoy!