Broccoli. Spinach. Fresh herbs. These three ingredients are all that is needed to develop a nutritious and velvety smooth soup. No fat. No diary. Just vegetables and fresh herbs. It doesn’t get any purer and simpler than this. What I am talking about, is broccoli soup with spinach and mint. This broccoli soup recipe is deliciously satisfying, and so wonderfully smooth you won’t believe there is no added cream. Broccoli soup with spinach and mint is also the easiest soup that I have ever made.
This recipe is from the cookbook, Fresh Happy Tasty: An Adventure in 100 Recipes by Jane Coxwell. I love this cookbook. The recipes are inventive, not complicated to make, and Jane likes to enhance the flavor of her food with a lot of fresh herbs. Jane Coxwell is the personal chef to Diane von Furstenberg aboard her sailing yacht. She gets to sail around the world, shop at international seaport markets, and cook delicious food for Diane von Furstenberg and the boat’s crew. The photographs of the food and markets are sunny with vibrant colors, and Jane always has a laughing smile on her face.
If you have never made soup before and want to try, this is the soup recipe for you. Most soups begin with a base sometimes called mirepoix or sofrito. They usually consist of celery, carrots and onions that are sautéed until softened. Mirepoix is the bodybuilder for stews, soups and some regional foods. However, this broccoli soup does not have it or need it. Broccoli is the base, spinach mellows the broccoli and contributes to the smooth texture, and the fresh herbs add interest. All the ingredients contribute to the soups bright and pure flavor. If you love broccoli and spinach, then you will love this soup.
Keys to Success Making Broccoli Soup with Spinach and Mint
The number one key to success is all about the blending. You will need special equipment to make broccoli soup with spinach and mint. The original recipe specifies using a blender, but I do not own one. I have made this recipe at different times using a food processor or an immersion blender. Both appliances worked with excellent results. My advice is to be patient, and keep at it. The whole blending process will take time. Just when you think you are done blending, blend some more. Later when you think you are done, blend some more. As you continue to whirl, the soup will become thicker, velvety smooth and develops an amazing bright green color. I have never been to Ireland, but I imagine the soup is the color of Ireland’s grassy emerald fields.
Another key to success comes from the secondary ingredient, the spinach. I believe the raw spinach, along with the blending, is responsible for creating the luxurious texture. Broccoli alone will not blend so smoothly because of its own texture. Understand that if you substitute the spinach with other leafy green vegetables like chard, it might taste great, but omitting the spinach will create a completely different soup.
This is a minor suggestion: I cut off the stems of the raw spinach before it is added the blender or food processor. Sometimes, even baby spinach leaves can have stringy stems.
What to serve with Broccoli Soup with Spinach and Mint:
Broccoli Soup with Spinach and Mint pairs beautifully with goat cheese and olives. If you are lucky enough to have access to a delicious olive rosemary bread, toast it and spread it with creamy goat cheese.
Or, make croutons with the olive rosemary bread and garnish the soup with the croutons and a drizzle of yogurt or crème fraîche.
Additionally, any open face melty cheese sandwich made with crusty bread is yummy with soup.
We like to serve broccoli soup with spinach and mint for dinner smorgasbord style. Accompanied with grilled herb marinated chicken breasts, marinated artichokes, olives, goat cheese, and toasted bread. Joe refers to this type of meal as, “Soup and Stuff” and is one of his favorite dinners.
Anything salty, crunchy, tangy, creamy is divine served with broccoli soup with spinach and mint. Enjoy!
Broccoli Soup with Spinach and Mint
- 2 heads of broccoli
- 2 garlic cloves peeled sliced in half and green germ removed
- 2 handfuls of baby spinach leaves
- 1 small handful mint leaves
- 1 small handful basil leaves
- Flakey Sea Salt such as Maldon
- Freshly ground black pepper
- Juice from 1/2 a lemon
- Honey or agave to taste optional
Fill a saucepan large enough to accommodate all the prepared broccoli with water add about 1/2 tea of Kosher salt, and bring to a boil.
Cut the broccoli heads by separating the florets and the stems. Trim the florets into small pieces. Set aside. Then cut the rough and thick end off each broccoli stem and discard, Chop the remaining stems into 1/2 inch pieces.
When the water comes to boil add the garlic halves and the chopped broccoli stems. Cook for 5 minutes. Then add the broccoli florets and cook until the florets are tender, but still bright green. About 5 minutes.
Turn off the heat. Using a slotted spoon, remove the broccoli and put into a bowl of a blender or food processor. (*If you are using an immersion blender you will need to do some juggling. Once you have removed the broccoli, pour the broccoli water into a container and reserve. Put the broccoli back into the stock pot that you cooked them in.)
Measure 2 cups of the broccoli water and place in the blender (or pot) with the broccoli. Reserve the remaining broccoli water.
Blend the broccoli until it is smooth. Add the spinach, mint and basil and continue to blend until very smooth. If you think you are done blending, blend some more. One of the outstanding features of the soup is getting the soup to have a luxurious and smooth texture. The blending step is what will set this soup apart from any other broccoli soup. It will take awhile to accomplish, even longer depending on what equipment you are using. The blending should take at least 5 minutes but possibly longer.
If using a food processor or blender, pour the vegetable puree into a clean pot. Turn on the heat to medium and add broccoli water, a little at a time, into the stock pot with the vegetable puree. Keep adding until you reached your desired consistency. Taste the soup and season with the lemon juice, about 1/2 teaspoon flaky sea salt, and freshly ground pepper. (Be careful with the amount of lemon juice you add. The acid reacts with the green vegetables and changes the color from bright to drab.) Sweeten with about 1 teaspoon of honey or agave if needed. (optional) Taste and correct for seasoning.
Serve warm for lunch or dinner. The soup will keep in the refrigerator for a couple of days. The color might change after a day or more in the refrigerator.
The amounts of the ingredients are somewhat open to interpretation. Every head of broccoli is not the same size, as well as every handful is not the same. But one of the great characteristics about making soup is you can play around with the amount of ingredients without totally messing it up. The key ingredients are the broccoli and spinach. To give you some guideline, the two heads of broccoli weighed a total of 1 lb 8 1/2 oz / 697 g and the total amount of spinach weighed 2 1/8 oz / 61 g.
I once bought a head of broccoli at the farmers market that was so big, it could have been the equivalent of two or three heads of broccoli. Use your judgement and let your eyes and tastebuds be your guide.
You can add around 3 -4 sprigs, or less, of each fresh herb to your liking.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Up until recently lamb was a special occasion meal that was right up there with crab for my requested birthday celebration. I love lamb, but it can be pricey, especially for a family of 5. My five are not your average eaters, 3/5 of them are big, athlete, hungry eaters who devour their meal in half the time as everyone else. Needless to say, we did not serve lamb on a regular basis when my sons were all living at home.
Now that we are two serving lamb, especially lamb chops, is more affordable and we do not have to wait for a special occasion to have a treat. At my grocery store the rib lamb chops come already cut up into single rib pieces and will cook in less than 5 minutes on the stove. To make delicious lamb chops all you need is a small amount of preparation and a couple of standard ingredients. The lamb chops are so delicious very little needs to be added in for flavor. Do not be intimidated, believing that lamb chops are “gourmet” and will be difficult to prepare. They are little gems and so easy to prepare.
How to make lamb chops
First take the lamb chops out of the refrigerator 1 hour before you want to cook them. Take them out of the packaging and arrange on a plate. Blot both sides of the lamb chops with a paper towel, then sprinkle a pinch of Kosher salt lightly but evenly over the lamb chops on both sides. At this point you can decide how “fancy” you want to get. I like to sprinkle ground sumac and a bit of chopped fresh rosemary, but you can decide what, if any herbs and spices you would like to add. If you do not have sumac, salt and rosemary will be just fine. I do not apply ground pepper at this time because when I cook meat with ground pepper, the pepper can burn in the pan or on the grill and have a bitter taste.
Let the seasoned lamb chops rest on the counter for one hour. The meat will come up to room temperature, which is what you want. Beginning the cooking process with meat that is at room temperature vs 40° F, means less cooking time. There is no need to cover the lamb with plastic wrap, just keep them undisturbed on the counter. If you are nervous about having uncovered meat on your counter, loosely cover the lamb with plastic wrap.
When you are ready to cook the lamb chops, use a skillet, cast iron pan, or grill pan, and heat the pan on the burner on high heat. Add a drizzle of oil (canola or olive oil) to the pan, just enough to lightly coat the bottom. You are ready to cook the lamb chops when the pan is hot and the oil will be shiny and just about to smoke. Arrange the lamb chops on the pan, turn the heat down to medium-high heat, and cook for 2-3 minutes undisturbed. Be careful not to crowd the pan by adding too many lamb chops. Depending on the size of your pan and how many lamb chops you are cooking, you may need to cook the lamb chops in a couple of batches. In my 12-inch cast iron skillet, I can cook 5-6 rib lamb chops at a time.
© 2016 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.