Best 2 Broccoli Spinach Soup With Avocado Toasts Recipes

Indulge in a symphony of flavors with this delightful Broccoli Spinach Soup, a culinary masterpiece that combines the earthy goodness of broccoli and spinach with a creamy, velvety broth. Served alongside perfectly toasted avocado toasts, this harmonious dish promises a satisfying and nutritious experience.

The soup's vibrant green hue is a testament to its freshness, while the gentle aroma of sautéed garlic and onions entices the senses. Each spoonful reveals a symphony of textures, from the tender broccoli florets to the silky spinach leaves, all enveloped in a smooth, luscious broth. The addition of creamy avocado lends a rich, decadent touch, while a hint of lemon zest brightens the flavors, creating a perfect balance of creaminess and acidity.

Completing this culinary journey are the avocado toasts, a crispy yet yielding foundation for the creamy avocado mixture. The ripe avocados, mashed until smooth and velvety, are seasoned with a touch of lemon juice, garlic, and a hint of red pepper flakes, resulting in a vibrant green spread that bursts with flavor in every bite. Topped with a sprinkle of fresh herbs, these toasts serve as the perfect accompaniment to the warm, comforting soup, making this dish an absolute delight for both the palate and the soul.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY BROCCOLI-AND-SPINACH SOUP

Creamy Broccoli-and-Spinach Soup image

Thanks to mild-mannered baby spinach and silky sautéed leeks, this weeknight-friendly broccoli soup not only gets an extra boost of nutrients like iron and vitamins B and C-it also takes on a most vibrant color of green and boasts a velvety texture without any heavy cream in sight! A drizzle of tangy crème fraîche and a few crunchy pretzel nuggets serve as the finishing touches to this wholesome and warming bowl.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 35m

Yield Serves 4 to 6

Number Of Ingredients 11

Ingredients

3 tablespoons unsalted butter
2 leeks (about 1 pound), white and light-green parts only, halved lengthwise and thinly sliced crosswise, well washed, and drained (2 cups)
3 cloves garlic, smashed and peeled
2 teaspoons Dijon mustard
3 tablespoons unbleached all-purpose flour
4 cups low-sodium chicken or vegetable broth
1 small head broccoli (about 12 ounces), stems peeled and cut into 1/4-inch coins, head cut into bite-size florets
Kosher salt and freshly ground pepper
5 ounces baby spinach, stems removed (6 packed cups)
1/3 cup crème fraîche
Store bought pretzel nuggets, for serving (optional)

Steps:

Melt butter in a medium saucepan over medium-high heat. Add leeks and garlic and cook, stirring occasionally, until translucent, about 2 minutes. Stir in mustard, then flour; cook until mixture has a slightly nutty aroma, about 1 minute.
Gradually whisk in broth until combined. Add broccoli stems and season with salt and pepper; increase heat to high and bring to a boil, whisking constantly. Add broccoli florets; reduce heat to low and simmer partially covered until broccoli is tender, about 8 minutes. Stir in spinach and cook 1 minute more; remove from heat.
Working in batches, purée soup in a blender. Return to pot and reheat over medium-low. Whisk crème fraîche with 1 tablespoon water in a small bowl. Serve soup, drizzled with crème-fraîche mixture and garnished with pretzels.

BROCCOLI-SPINACH SOUP WITH PARMESAN CROUTONS

Broccoli-Spinach Soup with Parmesan Croutons image

Fresh broccoli and spinach partner up in this creamy, fresh take on a winter classic soup. To keep the color vibrant, after you blanch the vegetables, cool them down with cold water before adding them to the blender. The parmesan croutons will give your favorite main dish salads an extra boost in taste and texture - make a double batch and keep a container on your kitchen counter.

Provided by Southern Living Test Kitchen

Categories Soup

Time 30m

Yield Serves 4

Number Of Ingredients 11

Ingredients

2 tablespoons plus 2 3/4 tsp. kosher salt, divided
2 (10-oz.) pkg. fresh broccoli florets, divided (about 8 cups)
1 pound fresh baby spinach (about 16 cups)
2 cups unsalted chicken stock
1/4 cup fresh flat-leaf parsley leaves
1/2 cup half-and-half
3/4 teaspoon black pepper, divided
4 ounces French bread, torn into 1-inch pieces
2 ounces Parmesan cheese, shredded (about 1/2 cup)
1/4 cup olive oil, divided
1 tablespoon fresh lemon juice (from 1 small lemon)

Steps:

Preheat oven to 425°F. Bring 4 quarts water and 2 tablespoons of the salt to a boil in a large pot over high. Set 1 cup of the broccoli aside. Add remaining broccoli to pot, and cook 3 minutes. Add spinach, pushing down to submerge in water. Cook 1 minute or until broccoli is tender and spinach is wilted. Remove 1 cup cooking liquid; set aside. Drain in a colander, discarding remaining cooking liquid. Run cold water over broccoli and spinach, draining well, until cool, 2 to 3 minutes.
Process cooked, cooled broccoli and spinach, 1 cup reserved cooking liquid, stock, and parsley in a blender until smooth, 1 minute. Transfer to pot; stir in half-and-half, 2 1/2 teaspoons of the salt, and 1/2 teaspoon of the pepper.
Toss together bread, Parmesan, and 3 tablespoons of the oil. Place in 1 layer on 1 side of a greased rimmed baking sheet. Toss reserved 1 cup broccoli with remaining 1 tablespoon oil and 1/4 teaspoon each of salt and pepper. Place in a single layer on other side of baking sheet. Bake in preheated oven until broccoli is tender and bread is toasted, 7 to 9 minutes.
Gently reheat soup over medium until steaming, 4 to 5 minutes. Stir in lemon juice. Ladle soup into bowls, and top with roasted broccoli and croutons.

Tips:

Use fresh, high-quality vegetables: This will ensure that your soup is packed with flavor and nutrients.
Don't be afraid to experiment with different flavors: Add a pinch of cumin or curry powder to give your soup a unique twist.
Don't overcook the vegetables: You want them to be tender but still have a bit of a bite.
Serve the soup immediately: This is when it will be at its best.
Garnish the soup with fresh herbs or a dollop of sour cream: This will add a pop of color and flavor.

Conclusion:

This broccoli spinach soup with avocado toasts is a delicious and healthy meal that is perfect for a quick and easy lunch or dinner. The soup is packed with nutrients and flavor, and the avocado toasts add a creamy and satisfying touch. Whether you're a seasoned cook or a beginner, this recipe is sure to please. So next time you're looking for a healthy and delicious meal, give this broccoli spinach soup with avocado toasts a try. You won't be disappointed!