This Broccoli Spinach Soup, isn't any soup. It's a perfect bowl, of creamy soup made with the broccoli and the most fresh spinach leaves. But wait, there's a sidekick that takes it all to the next level – homemade Cilantro Croutons. Picture this: chunks of crusty bread tossed with a hint of garlic, all crisped up to golden perfection, then sprinkled with fresh cilantro and lime zest. They're not just croutons; they're little crunchy treasures that add a kick of fun and flavor to every bite.
In a pan, heat olive oil and onion over medium heat for about 10 minutes or until onion is translucent.
Add garlic, broccoli and spinach along with the liquid you will use. Let it simmer for about 10 minutes, or until the broccoli is tender.
Using an immersion blender, blend the soup directly in the pot until smooth. You can use a regular blender, working in batches if necessary, to puree the soup. Be careful when blending hot liquids!
Check the vegetables and add ¼ cup of cilantro and black pepper. Blend in a food processor or blender until smooth. Check the seasoning and adjust if necessary.
Ladle in soup bowls and top with croutons.
For the croutons
While the vegetables are cooking, dice the bread. In a large bowl, combine 3 tablespoons of olive oil, two cloves of grated garlic, and half a teaspoon of salt. Mix the ingredients well, then add the bread to the bowl and toss them until they are evenly coated with the mixture. Place the diced breadonto a baking sheet lined with a silicone mat or parchment paper, making sure the pieces of garlic are well distributed among them.
Put in the oven for 15 minutes or until the edges of the bread begin to brown.
Take them out of the oven and sprinkle with chopped cilantro and a teaspoon of lemon or lime zest.
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Notas
If you don't like croutons, serve this soup with roasted chickpeas, roasted veggies or lentils.
Also, feel free to substitute the spinach with kale, baby spinach, arugula or other green.
When making the croutons, be sure to cover the garlic pieces with the bread. You don't want them to burn.
If needed substitute the cilantro with parsley, basil or dill.
Allow the soup to cool to room temperature before storing. Transfer the soup into airtight containers. Store the soup in the fridge if you plan on eating it within 3-4 days.
Warm the soup on the stove over medium heat, stirring occasionally. If it's too thick, add a little water or stock to reach your desired consistency. Avoid boiling vigorously as it can affect the texture and flavor.