When I was a kid, my mom would make escarole pastina soup or “ska-role” soup as my Italian-American family from South Philly would call it. She would serve me and my sister bowlfuls with one limp escarole leaf and one cooked carrot that we had to try as a “learning taste.” I remember holding my nose to eat those veggies (or a few times, folding them discretely into my paper napkin.)
But mom, look at me now! Now I can’t get enough of soup made out of greens. (Side note: This gives me hope for my 6 year old. My husband, not so much.)
This soup was inspired by one of my favorite dietitian/foodie blogger pals, EA @ The Spicy RD from an Instagram post a few weeks back:
I’ve been getting bunches of kale, mustard greens, spinach, Swiss chard, collards, turnip greens and Asian greens in my CSA share since May but even a dietitian gets a bit weary from eating her greens every week – case in point: my go-to recipe come winter time.
But since seeing EA’s quick soup idea, I’ve been enjoying those greens every week with a big batch of this soup – I can’t get enough of it. For me, adding roasted broccoli into the mix is key, along with some milk and shredded cheese. I’ve used just about every type of hearty green with this formula and it’s been delicious every time.Print
Cheesy Broccoli and Greens Soup
How to get more greens into your diet: with a creamy, cheesy soup! This Cheesy Broccoli and Greens Soup is versatile, easy to make and oh-so-good.
- Yield: about 6 cups. 1x
- 3 cups chopped broccoli
- 4 teaspoons olive oil, divided
- 1/2 teaspoon black pepper, divided
- 1/4 teaspoon salt, divided
- 2 – 3 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 8 cups of torn dark leafy, hearty greens (about 2 bunches) like kale, Swiss chard, mustard greens, collards or turnip greens
- 3 cups low sodium vegetable broth
- 1 cup lowfat milk
- 1/2 cup shredded cheese (like cheddar, Monterey Jack or Colby)
- Preheat oven to 450 degrees F.
- In a large bowl, toss broccoli with 2 teaspoons olive oil, 1/4 teaspoon black pepper and 1/8 teaspoon salt. Spread on a roasting tray coated with cooking spray. Roast for about 10 minutes, stirring a few times during cooking process.
- Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add garlic and smoked paprika, saute 1 minute. Add greens by the handfuls (cook for a minute or two and then add more until all greens are in the skillet) and saute until completely wilted – this will range from 2 – 6 minutes depending on how hearty the greens are. Season with 1/4 teaspoon black pepper and 1/8 teaspoon salt and remove from heat.
- In a large pot over medium heat, add roasted broccoli, cooked greens, vegetable broth and milk. Cook for about 15 -20 minutes and then using immersion blender, stand blender or food processor, puree until smooth. Add back to pot (unless you used immersion blender) and stir in cheese until it melts (1 -2 minutes.) Serve warm.
Now, I’ll just need to give that escarole soup another try.
What about you, do you enjoy your greens? What are your favorites and how to you prepare them? Let us know, we love to hear from you!