Broccoli garlic soup

By Desiree Nielson
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  • 1/2 head of garlic, roasted
  • 1 teaspoon (5 milliliters) olive oil
  • Pinch of salt
  • 2 tablespoons (30 milliliters) butter
  • 1/2 onion, chopped
  • 1/2 large potato, peeled and cubed
  • 2 leeks, chopped
  • 2 heads broccoli, florets chopped, and stalks trimmed, peeled and chopped
  • 3 cups (720 milliliters) vegetable broth
  • 1/4 cup (60 milliliters) cream
  • 1/2 cup (120 milliliters) spinach
  • Salt and pepper to taste


  • Preheat oven to 375F (190C).
  • Cut off top of head of garlic. Drizzle with olive oil and sprinkle with salt. Wrap in tin foil.
  • Roast in oven 30 minutes or until tender and golden.
  • Add butter to a pot and heat.
  • Add onion, potato, leek, and broccoli, and sauté until onions are translucent.
  • Add stock and cream. Bring to a boil, and turn down to a simmer.
  • Cook for 25 minutes or until potato is tender.
  • Squeeze half of the head of roasted garlic into the pot, add spinach and cook 5 minutes more.
  • Using an immersion blender, puree until smooth.
  • Pour into pitcher. Pour into one half of bowl. At the same time, pour spiced acorn squash soup into the other half of bowl.
  • Top with pumpkin seeds.
  • Enjoy!

Watch The Urban Vegetarian Fridays at 8:30 am ET on CTV Life Channel