Broccoli Spinach Soup

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“This vegan broccoli soup recipe is super creamy, comforting, and brimming with flavor.”

SERVES 4
Cooking Time – Less than 30 minutes 
DIFFICULTY EASY

Royal Prestige® products used in this recipe

Innove 3- quart Dutch Oven 

Ingredients

1 large onion, diced
2 tbsp. ginger garlic paste
1–2 green capsicum, diced
4 cups broccoli, diced
2 cups water
2 tsp. salt
1 tbsp. black pepper powder
3/4 cup raw cashews, soaked
1–2 large handful baby spinach
1 tbsp. mixed herbs (dry/fresh)
1/4 cup pumpkin seeds

Directions:

  • Preheat the dutch oven; once done add the onions and sauté for 2-3 minutes.
  • Once done add the capsicum and sauté for another 2-3 minutes.
  • Add the broccoli, spinach, water, mixed herbs, salt, and pepper.
  • Place the lid on with the Redi-Temp® valve open and let it cook for 5-7 minutes.
  • Once you see the steam or hear a light whistle; switch the heat to low and the close the Redi-Temp® valve.
  • Then in a blender add broccoli, cashews, spinach and water. Blend until smooth consistency.
  • Pour the mixture back in the dutch oven and mix gently on low heat for 3-4 minutes.
  • Garnish with fresh cilantro, pumpkin seeds, black pepper powder.
  • Transfer the soup into a serveware and serve hot with garlic bread.

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