This hearty and warming soup is a perfect way to enjoy a healthy dinner when you're craving comfort food on a cold winter night. It's packed with spinach and broccoli and blended into a naturally creamy consistency due to potatoes and the addition of Treeline's Sea Salt & Pepper Soft French-Style Cheese. It's a nutrient-rich and delicious dinner solution!
Ingredients
- 2 tbsp avocado oil
- 1 medium sized shallot, minced
- 7 cloves garlic, minced
- 1 large russet potato, cubed uniformly
- 6 c. low sodium vegetable stock
- 4 c. broccoli florets + stems divided
- 3 tbsp nutritional yeast
- 1 tsp paprika
- ½ tsp black pepper
- 1 tsp sea salt
- ¼ cup pine nuts roasted
- 3 c. baby spinach
- 1 container Treeline Sea Salt & Pepper Soft French Style Cheese
- 1 tsp black & white sesame seeds
SHOP THE PRODUCT
Instructions
- Heat up olive oil in a 5.5 qt dutch oven
- Add shallot to the pan and cook until translucent
- Add garlic to pan and cook until fragrant
- Add potato and gently fry for about 10 min on high heat, stirring frequently. If the garlic, shallot & potato cubes start sticking , add a cup of broth to deglaze.
- Add 3.5 c. broccoli and the rest of the stock to the pan and bring everything to boil then simmer 10-15 min until all the vegetables are fork tender
- In the meantime, roast pine nuts in a non-stick pan on high heat until golden and air fry
½ c. broccoli florets at 390 for 5 min. If you don’t have an air fryer – pan fry is fine, this is just for the garnish and totally optional
- Once veggies are soft, turn off the stove and use an immersion blender (or to a high speed blender) to puree the soup
- Stir in spinach and allow it to wilt in the hot soup and then blend again until smooth
- Add salt, pepper, paprika and nutritional yeast and stir
- Add a full container of Treeline Sea Salt cheese to the soup and stir until combined and then blend one more time until everything is perfectly smooth and creamy
- Garnish with roasted pine nuts, sesame seeds, a drizzle of olive oil and air-fried broccoli
Enjoy!
