Soup is an ideal choice during winter days and the fight against colds. Not only does it help us warm up, but it also contains many nutrients that strengthen immunity. Today we offer you a delicious recipe - broccoli and spinach soup.
Broccoli and spinach soup is a great dish for dinner, it's packed with nutrients and has an incredibly rich, creamy flavor. Not only is it delicious, but it's also rich in iron, vitamin B, and C.
Ingredients:
3 tablespoons unsalted butter
2 leeks (about 450 grams), white and light green parts only, halved and thinly sliced, well washed and drained (about 2 cups)
3 cloves garlic, crushed and peeled
2 teaspoons mustard
3 tablespoons flour
4 cups of chicken or vegetable broth
1 small head of broccoli (about 340 grams), stems peeled and cut into 0.5 cm thick rings, florets cut into small pieces
Salt and freshly ground pepper
Spinach, (about 6 cups spinach)
⅓ cup sour cream
Store-bought pretzels (optional, for serving)
Preparation:
In a medium saucepan, melt the butter over medium heat. Add the leeks and garlic and cook, stirring occasionally, until the leeks are translucent, about 2 minutes. Stir in the mustard, then the flour, and cook for about 1 minute more.
Gradually stir in the stock until well combined. Add the broccoli florets, season with salt and pepper, increase the heat and bring to a boil, stirring constantly. Add the broccoli florets, reduce the heat and simmer, partially covered, until the broccoli is tender, about 8 minutes. Stir in the spinach and cook for 1 minute more, then remove from heat.
Then blend the soup in a blender until completely smooth. Return it to the pot and heat over medium-low heat. In a smaller bowl, whisk the cream with a tablespoon of water and add it to the soup.
Serve the soup with crackers or toasted bread.
Enjoy this delicious winter meal, bon appetit.
English 
Macedonian