Broccoli & Kale Soup With Spinach And Paneer

super easy

8-10

Last week I decided to have a cold salad for lunch – and immediately regretted it. I just wanted a warm bowl of soup instead. So for this week’s lunches the first thing I put on my list was homemade soup. I wanted to make a soup with some winter veg and decided to go for broccoli & kale soup with some spinach and some paneer instead of croutons cause cheese goes very well with broccoli. Spinach wasn’t initially part of the plan but I had some leftovers in the freezer and needed space and figured it wouldn’t hurt to get some extra goodness in the soup.

For more of my soup recipes make sure to check out my previous recipes which includes roasted tomato & fennel soup, potato & leek soup and so on.

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Ingredients:

Adjust Servings
500g broccoli
350g kale
250g frozen whole leaf spinach
1l water (to start with)
2 white onions
400g paneer
3 veggie or chicken stock cubes
35g fresh curly parsley
15g chives
15g rosemary
15g thyme
salt & pepper

Directions

1.
Roughly chop the onions and add them to a soup pot with some butter
Roughly chop the kale too and add it to the pot for a few minutes.
Chop the broccoli into medium chunks. No need to throw away the stem, chop it up too. Add it to the pot along with the water, stock cubes, herbs & spices. If you are using stock cubes with a lot of salt then make sure to only added pepper and the other herbs, no additional salt! I started with 1 liter of water and ended up adding another 0.5l but it's up to you how thick you want the soup to be.
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2.
Let the soup boil away for 10 minutes
Add the spinach and cook for another 5.
Blend the soup
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3.
Heat up a bit of oil in a frying pan at medium heat
Chop the paneer into bite-size chunks and fry them until they get a lovely golden brown colour (about 4-5 minutes). Flip them over and fry them on the other side too.
Serve the soup with some paneer and some milk or cream.
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