Creamy Broccoli, Spinach, and Herb Soup with Crispy Capers
Fresh herbs and salty capers round out this velvety soup
Parsley, basil, and dill add zing to this creamy soup. Don’t forget the fried capers for a crunchy, salty touch.
RECIPE SERIES
Creamy Broccoli, Spinach, and Herb Soup with Crispy Capers
Fresh herbs and salty capers round out this velvety soup
Creamy Broccoli, Spinach, and Herb Soup with Crispy Capers
This broccoli and spinach soup, richly seasoned with parsley, basil, and dill, gets nice and thick from a good puree with a blender—no milk or cream required. Top with crispy fried capers and croutons to add a salty crunch.
- Prep time: 20 minutes
- Cook time: 40 minutes
- Total time: 60 minutes
- Yield: 8 servings
Ingredients
For the soup:
- 2 heads broccoli, stems peeled and chopped, head cut into small florets
- 2 medium potatoes, peeled and chopped
- 2 tablespoons olive oil
- 1 large onion, chopped
- 5 garlic cloves, chopped
- 6 cups vegetable stock
- 1 teaspoon salt
- Pepper, to taste
- 4 cups spinach (a 10 ounce bag)
- ½ cup basil, roughly chopped
- ½ cup parsley, roughly chopped
- ¼ cup dill, roughly chopped
- Greek yogurt or vegan yogurt (optional)
For the capers:
- ¼ cup capers
- 3 tablespoons neutral oil
For the homemade croutons:
- 3 cups crusty bread (it’s okay if the bread is stale), cut into ½ to 1 inch cubes
- Olive oil
- ¼ teaspoon salt
- Spices, to taste
Directions
For the soup:
- Heat the 2 tablespoons of olive oil in a large pot over medium-high heat until the oil is shimmering. Add onions and garlic and sauté until onions are fragrant and slightly translucent and garlic is getting soft.
- Add the chopped broccoli florets and stems, diced potato, and vegetable broth to the pot and season with the salt and pepper. Cover the pot, turn up the heat, and bring mixture to a boil.
- Reduce heat and simmer for 15 minutes, or until the broccoli and potatoes are soft.
- Add the spinach, basil, parsley, and dill, and stir until the spinach is wilted.
- Puree the mixture with an immersion blender or regular blender. If using a regular blender, you’ll need to do this in at least two batches—make sure to carefully transfer the mixture as it is very hot.
- Serve the soup topped with crispy capers, croutons (see recipe below for homemade ones or use store-bought), and if desired, a dollop of yogurt.
For the capers:
- Drain the capers and pat them dry with a paper towel.
- Heat 3 tablespoons of oil in a small saucepan over medium-high heat.
- Once oil is shimmering, add the capers and cook, stirring occasionally until the capers open up and get crispy, about 4 minutes.
- Use a slotted spoon to remove the capers and drain them on a paper towel–lined plate.
For the croutons:
- Preheat oven to 375 degrees.
- In a small bowl, drizzle a generous amount of olive oil over the cubes of bread.
- Add salt and spices of your choosing—garlic powder, basil, and oregano work well.
- Toss bread to coat in the oil, salt, and spices.
- Place bread cubes on a sheet pan lined with parchment paper; bake for 10 minutes, tossing halfway through, or until bread cubes are crispy and golden.
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