Spinach Broccoli Dill Soup

Spinach Broccoli Dill Soup|Havocinthekitchen.com

With this delicious Spinach Broccoli Dill Soup served with Green Pea Cashew Pesto, the rest of this winter would be lovely and comfort.

Spinach Broccoli Dill Soup|Havocinthekitchen.com

Indeed, are you ready for spring? I am! I’ve been ready like since…December. In my book, winter should be limited to a very short time frame. Let’s say I am happy to have a nice, snowy (Moderately snowy – I am a not huge fan of shoveling), with the temperature constantly slightly below zero (I don’t like swimming in the melted snow and skating on an icy surface). Well, it shouldn’t be too low either. Minus 5-7 (C.) works fine to me.

Spinach Broccoli Dill Soup|Havocinthekitchen.com

Talking about the time frame, it would be great to have winter somewhere in between December, 10 and New Year. 2-3 weeks of nice white Christmas ate totally fine. We even need it for the right mood, don’t we? Soon after celebrating of New Year, maybe on January 2 or 3, winter should officially stop! Put your winter stuff in the closet. Spring, where are you?

Spinach Broccoli Dill Soup|Havocinthekitchen.com

In fact, I cannot complain about Ontario winter this year. It has been quite mild and without tons of snow so far (And I hope we won’t face all these fantastic features). Yup, we have had a number of cold days with our notoriously refreshing winds, but generally it has not been that bad.

But it’s still winter which affects my ration. I’ve been craving (and apparently eating) a plate of delicious soup every day after work since January. What could be better than some warm soup on these chilly days, eh?

Spinach Broccoli Dill Soup|Havocinthekitchen.com

Some people consider creamy soups an unhealthy version because of adding heavy cream and butter. They are right. However, it would be safe to say my soups usually are light and healthy since I rarely use cream. I still add some butter, but some time ago some dieticians were saying a teaspoon of butter was beneficial for our health during a winter season. If they have changed their minds since that, I am not responsible for that! But basically, water (Usually I don’t use broth either), lots of veggies, and a bit of butter – nothing bad.

Spinach Broccoli Dill Soup|Havocinthekitchen.com

Now imagine please this Spinach Broccoli Dill Soup with a slice of toasted rye bread? That’s irresistible and so comfy.

Sometimes I add a dollop of greek yogurt or goat cheese to jazz it up and increase nutritional value.

This time I made a simple Green Peas Cashew Pesto, and it was fabulous. Creamy, creamy, nutty, and so scrumptious – the perfect addition to this Spinach Broccoli Dill Soup. However, I might or might not have eaten most of it without any soup. Moreover, I might or might not have eaten it even with no bread. Don’t judge me, please.

What about you guys? Aren’t you tired of winter yet? Do you like soup and what’s your favorite winter one?

Spinach Broccoli Dill Soup|Havocinthekitchen.com

 

Spinach Broccoli Dill Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Delicious, creamy, comfy, and healthy Spinach Broccoli Dill Soup served with Green Peas Cashew Pesto.

Ingredients

    Spinach Broccoli Dill Soup:
  • 2 tablespoons butter
  • 1 sweet onion, chopped
  • 1 large potato, peeled and cubed
  • 1 medium broccoli head (4-5 cups of florets)
  • 300 gr. fresh spinach
  • a small bunch of dill
  • salt, pepper to taste
    Green Peas Cashew Pesto:
  • 1/2 cup toasted cashews
  • 2 cups frozen green peas (defrosted)
  • 1/2 cup goat cheese
  • 2 tablespoons olive oil
  • 1 teaspoon dry oregano
  • salt, pepper to taste

Instructions

  1. In a large pot melt the butter and saute the onions for about 5 minutes, until soft and translucent.
  2. Add the potato and water (about 5-7 cups) and cook until the potatoes are almost soft.
  3. Add the broccoli and cook for about 3 minutes.
  4. Add the spinach and dill and cook for a few minutes just until the spinach started to wilt. Season to taste.
  5. Puree in the kitchen processor adding more water (for a desired consistency) until smooth and nice. Heat it up and serve.
  6. To make the pesto, place the peas, cashews, goat cheese, and olive oil in the blender and process until smooth and nice. Season to taste. Keep refrigerated.
  7. Enjoy!

Notes

havocinthekitchen.com

http://www.havocinthekitchen.com/spinach-broccoli-dill-soup/

6 Thoughts on “Spinach Broccoli Dill Soup

  1. I can’t get over the colour of that soup! It’s so vibrant!

    And yes, I’m so ready for spring, too. We’re pretty lucky here on the west coast … the flowers are already popping up and many of the trees are in bloom. But today is rainy and miserable and doesn’t feel at all like spring. I need a bowl of this colourful soup to brighten things up. :)
    Kristen @ The Endless Meal recently posted…Thai Chopped Salad with Sweet Sesame Mango Dressing and Crispy WontonsMy Profile

  2. The deep green here is so beautiful. I love broccoli soup and here with spinach AND dill, I want to try this. I love making pesto too and make one with cashews, its so good, right? The peas are a fun, new idea, love it. Goat cheese for everyone!
    Kevin | Keviniscooking recently posted…Gratinéed Cauliflower with Pesto Panko BreadcrumbsMy Profile

  3. I love that you used a potato to thicken this soup, Ben! It sounds delicious…and I’m a huge fan of broccoli. I could most certainly get behind eating this on a daily basis in the winter. (It’s been a rather warm and strange winter here this year, too…but that doesn’t stop me from wanting delicious soup for lunch.) Great recipe, my Canadian friend!
    David @ Spiced recently posted…Honey Pecan Sticky BunsMy Profile

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Post Navigation