Ingredients
1 onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 potato, peeled and chopped
1 head broccoli (florets and peeled stem, chopped)
2 tbsp extra virgin olive oil
Salt, to taste
1 handful spinach
½ cup semi-cured Manchego cheese (or Gouda, Cheddar, Gruyère), grated
1 tsp sesame seeds
Pinch of chili flakes or paprika (optional)
¼ cup cream (heavy or cooking cream)
Extra virgin olive oil, for drizzling
Black pepper, to taste
Instructions
- Cook the base: In a pot, sauté onion and garlic in olive oil until golden. Add potato, cook for 1–2 minutes, then stir in broccoli. Cover with water or broth, season with salt, and simmer 10–15 minutes until tender.
- Make the cheese crisp: In a non-stick skillet, spread grated cheese in a thin layer. Cook until melted and golden, sprinkle sesame and chili flakes, flip briefly, then remove to cool. Repeat as needed.
- Blend the soup: Remove pot from heat, add spinach, and blend until creamy. Adjust salt and thin with extra broth if needed.
- Serve: Ladle into bowls, swirl with cream, drizzle with olive oil, and sprinkle with black pepper. Serve with cheese crisp on the side.
Notes
- Use broth instead of water for a richer flavor.
- Spinach boosts nutrients and color but can be swapped for kale.
- For a lighter version, replace cream with Greek yogurt.
- If soup is too thick, blend with extra broth or water.
- Cheese crisps can also be baked on parchment at 350°F (180°C).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop + Blending
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 25 mg
