This spinach and broccolisoup is the perfect midweek meal - only taking 25 minutes to cook and comes in at £1.08 per serve, meaning it won't stretch the wallet either. Plus, it's super healthy too!
The soup is made up of a lightly spiced broccoli, onion, celery, spinach and vegetable stock base, blended until smooth and creamy, and is then topped with crunchy homemade croutons and a soft poached egg. If you're not so keen on poaching an egg because you find it a bit of a faff - feel free to serve with a soft boiled egg, cut in half and served on top for a similar effect.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
Cal/Serv:
353
Ingredients
For the croutons
4
thick slices of sourdough bread, crusts removed, cut into cubes
1Tbsp.
olive oil
For the soup
1Tbsp.
olive oil
1
onion, finely chopped
2
celery sticks, finely chopped
2
garlic cloves, crushed
1l
vegetable stock
1
large broccoli head, about 350g
250g
spinach
100ml
double cream
4
medium eggs
1
red chilli, deseeded and finely sliced
Directions
Step 1Make the croutons. Preheat oven to 200°C (180°C fan) mark 6. Toss bread, oil and plenty of seasoning on a large baking tray. Cook for 10min, or until golden. Set aside.
Step 2Meanwhile, make the soup. Heat the oil in a large pan over low heat and cook the onion for 5min, until slightly softened. Add celery and cook for 5min, then stir in the garlic. Cook for 1min more, until aromatic.
Step 3Stir in stock and bring to the boil. Roughly chop broccoli (including stalk) and add to the pan. Simmer for 10min, until broccoli is tender. Stir through spinach to wilt. Carefully blend until smooth. Stir through cream and check seasoning.
Step 4 Meanwhile, poach the eggs. Bring a large, deep pan of water to the boil, then reduce to a simmer. Crack an egg into a ramekin or coffee cup, then neatly pour the egg into the simmering water. Working quickly, add a further 3 eggs in a similar fashion. Poach for 4min or until, when lifted out with a slotted spoon, the whites feel firm but the yolks remain soft. Lift eggs out with a slotted spoon and drain on kitchen paper.
Step 5Ladle soup into 4 bowls and top each with an egg, croutons and a sprinkling of chilli. Serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
