Notify me via e-mail if anyone answers my comment. All the recipes on this site are developed, written, tested, and tasted by me. Skip to content. Jump to Recipe. Roasted Broccoli and Spinach. Make this side dish your go-to anytime you crave bright, lemony, spicy broccoli. Prep Time: 10 minutes minutes.

Cook Time: 30 minutes minutes. Total Time: 40 minutes minutes. Servings: 4. Calories: kcal. Equipment Baking sheet. Instructions Roast the broccoli: Preheat oven to ºF. Arrange the broccoli on a baking sheet and drizzle with extra virgin olive oil.

Season with salt, pepper, Italian seasoning, and a pinch of crushed red pepper to taste. Toss to coat and transfer to the oven for 20 minutes, flipping once midway through cooking. The broccoli should be nicely browned and tender-crisp.

Prep the lemon: Use a microplane to grate off 1 teaspoon of lemon zest from the lemon. Cut the lemon in half. Cut half of the lemon into four wedges for serving and juice the other half. Set aside. Roast the spinach: Remove the broccoli from the oven and arrange the baby spinach on top.

Season the spinach lightly with salt and add the lemon juice. Season to taste with salt and a good helping of freshly cracked black pepper. Serve the soup with the remainder of the basil scattered over each dish. Top each bowl with a sprinkling of the toasted pine nuts and a glug of extra virgin olive oil.

Broccoli and spinach are a wonderful pairing. The irony freshness of the spinach balances the almost sweet broccoli taste. The combination of the two greens makes a savoury yet fresh soup that works well with lots of flavours.

This basil and lemon variant is just one of many. Eating this recipe will save around 2. Notify me of followup comments via e-mail. You can also subscribe without commenting. It was yummy! I also think it could benefit from some cashew cream or something to thicken it up.

Overall though, a yummy base recipe! Thanks for this recipe, very tasty. I sabotaged it a bit due to a lack of your specified ingredients but it still tastes lovely. I used butternut squash instead of the potato, broccoli stalks instead of the florets, and a bag of salad greens, that were dangerously close to being wasted, instead of the spinach.

I also used just one litre of stock and the consistency is perfect 👌. Join my newsletter and get my free cookbook. Hi i'm Hugo. Pinterest Facebook Instagram Twitter. Carrot And Roast Broccoli Soup. Spicy Broccoli And Pea Soup. Roast Tenderstem Broccoli With A Maple And Tahini Dressing. Jump to Recipe Print Recipe.

Broccoli, Spinach and Basil Soup A fresh and nutritious green soup. This soup has flavourful broth with a wonderful lemony zing. Prep Time 5 minutes. Cook Time 15 minutes. Total Time 20 minutes. Servings 4.

Prep time 10 minutes. Cooking time 40 minutes. Calories kcal. Ingredients 1 head broccoli, cut into small florets 2 oz fresh baby spinach 2 cups shredded mozzarella cheese plus more for sprinkling on top 2 eggs 3 ½ Tbs butter 2 ½ Tbs flour 1 tsp garlic salt 2 cups milk. Directions Preheat oven to degrees.

Grease a small baking dish. I used a 7 x 11 inch baking dish. You can double the recipe and make a bigger casserole using a 9 x 13 inch baking dish instead In a large skillet, melt the butter and add the flour whisking until smooth Add the milk and garlic salt.

Whisking continuously until it starts to boil. Continue whisking until it starts to thicken Add cheese and mix until just melted.

Remove from heat Add broccoli florets and spinach. Mix until everything is coated well In a small bowl, beat the eggs and then add to the mixture as well. Mix until the eggs are incorporated evenly Pour everything into the prepared baking dish.

Spread evenly and sprinkle with more mozzarella cheese as desired Place in oven and bake for about 40 minutes. Nutrition Facts 6 servings per container Calories Be the first to receive new weekly recipes!

Please leave this field empty First Name. About Me Renee McGinley. FOLLOW ME! pinterest facebook instagram twitter youtube. Season to taste with salt and a good helping of freshly cracked black pepper. Serve the soup with the remainder of the basil scattered over each dish.

Top each bowl with a sprinkling of the toasted pine nuts and a glug of extra virgin olive oil. Broccoli and spinach are a wonderful pairing.

The irony freshness of the spinach balances the almost sweet broccoli taste. The combination of the two greens makes a savoury yet fresh soup that works well with lots of flavours.

This basil and lemon variant is just one of many. Eating this recipe will save around 2. Notify me of followup comments via e-mail. You can also subscribe without commenting. It was yummy! I also think it could benefit from some cashew cream or something to thicken it up.

Overall though, a yummy base recipe! Thanks for this recipe, very tasty. I sabotaged it a bit due to a lack of your specified ingredients but it still tastes lovely.

I used butternut squash instead of the potato, broccoli stalks instead of the florets, and a bag of salad greens, that were dangerously close to being wasted, instead of the spinach. I also used just one litre of stock and the consistency is perfect 👌.

Join my newsletter and get my free cookbook. Hi i'm Hugo. Pinterest Facebook Instagram Twitter. Carrot And Roast Broccoli Soup. Spicy Broccoli And Pea Soup. Roast Tenderstem Broccoli With A Maple And Tahini Dressing.

Jump to Recipe Print Recipe. Broccoli, Spinach and Basil Soup A fresh and nutritious green soup. This soup has flavourful broth with a wonderful lemony zing. Prep Time 5 minutes. Cook Time 15 minutes.

Total Time 20 minutes. Servings 4.