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  • Yussi Weisz

Dairy Broccoli Spinach Soup

1 stick butter

3 stalks celery diced

2 cups B’gan diced onion

10 cubes crushed garlic

8 oz B’gan sliced yellow zucchini

8 oz B’gan sliced green zucchini

10 oz B’gan baby carrots

16 oz B’gan frozen spinach

16 oz B’gan chopped broccoli

8 oz B’gan butternut squash

2 cans chickpeas

1 bag B’gan long stem Broccoli

6 tsp salt

1 tsp black pepper

Olive oil

Parmesan cheese

4 qt water (16 cups)


2 eggs

1 cup flour

1 tsp salt

½ tsp baking powder

1/3 cup water

1 tbsp oil

2 frozen basil cubes


Melt butter in pot then add frozen onions and celery and sauté. Then add crushed garlic, yellow & green zucchini, carrots, spinach, chopped broccoli and chickpeas and sauté until softened. Add water and spices and bring to a simmer for 20-30 minutes.

In the meantime, prepare nockerlach.

Combine all ingredients in a mixing bowl and whisk well. Refrigerate for 20 mins.

Arrange long stem broccoli on sheet pan, add olive oil and a generous serving of parmesan cheese. Broil in the oven for 5 mins.

Blend soup with a hand blender and bring back to a boil.

Dip a spoon into hot water then drop small amounts of nockerlach mixture into the boiling soup. Allow to cook for additional 15-20 minutes on low flame.

Garnish soup with roasted long stem broccoli.

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