Spinach-Broccoli Soup

Came up with this spinach-broccoli soup on the fly when none of the recipes matched my ingredients and even my son who doesn't like soup said it was good.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 298 Calories

Ingredients

• 1 cup milk
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 2 cups half-and-half
• 1 onion, chopped
• ½ cup shredded Cheddar cheese
• 1 cup chopped fresh spinach
• salt and ground black pepper to taste
• 1 teaspoon Italian seasoning
• 1 dash Worcestershire sauce
• ½ clove garlic, minced
• 2 tablespoons oil
• 1 pinch ground paprika
• 2 (12 ounce) packages frozen broccoli
• ¼ cup cooked quinoa

Recipe Instructions

Step 1

Heat oil in a skillet over medium-high heat. Add broccoli, onion, garlic and cook for 3 minutes. Stir in spinach and cook for 2 to 3 minutes longer, until spinach is wilted and onion is translucent. Transfer to the bowl of a food processor and pulse until blended; set aside.

Step 2

Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the half-and-half into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Stir in Italian seasoning, Worcestershire sauce, paprika, salt, and pepper.

Step 3

Add broccoli mixture, milk, and cooked quinoa to the saucepan; stir to combine. Add Cheddar cheese and cook until soup is heated through and cheese has melted, 3 to 5 minutes.