So now that we’ve talked about witches’ finger breadsticks, let’s chat about something that you can make to go along with those creepy little things. Such as a bright green witches’ soup (or brew, or whatever you’d like to call it). Channel your own spooky Halloween laugh and then name it from there. I debated calling this Witches’ Popeye Soup because of all the spinach. Ha! I thought I was so clever.
Now obviously you can make this soup anytime of the year, but it seems so appropriate for Halloween with that gorgeous green color. And did I mention that this is actually good for you? So you can balance out all that Halloween candy that you’re planning on eating after the kiddos do their trick-or-treating. Or all the leftover candy that seems to just taunt you from the bag … and this is why I should probably stop buying candy that I like. Like peanut butter cups.
The greek yogurt spiderweb topping for this soup is really simple – you’ll just need to make sure you have a squeeze bottle and toothpick on hand. Plus, it’s just so fun.
And so spooky and creepy and at least sure to make you smile. A creepy Halloween smile that is.
Ingredients
- 1 ½ tablespoons olive oil, divided
- 1 large onion, chopped
- 2 cloves garlic, minced
- 12 cups 1-inch broccoli florets (from about 2 ½ pounds broccoli)
- 5 cups low-sodium vegetable broth
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt
- ¼ teaspoon pepper
- 16 ounces baby spinach leaves
- ½ cup walnuts, chopped
- freshly grated smoked mozzarella, for serving
- plain greek yogurt
- milk
- squeeze bottle
- toothpick
Instructions
- To make the soup - set a large stockpot over medium heat. Add in 1 tablespoon of the olive oil. When hot, add in the onion. Cook for about 4 to 5 minutes, stirring occasionally, until soft. Add in the garlic and cook for 30 seconds, until fragrant. Add in the broccoli florets and the remaining ½ tablespoon of the olive oil. Cook for about 2 minutes, stirring occasionally, until bright green. Add in the broth, thyme, rosemary, salt and pepper. Partially cover the pot with the lid and then bring to a boil. Reduce the heat and simmer for about 6 to 8 minutes, until the broccoli is tender. Add the spinach leaves to the pot (you may need to do this in two batches). Continue to cook until wilted, about 2 minutes. Remove from the heat.
- Very carefully, puree the soup in a blender until smooth (you’ll need to do this in batches). Return the soup to the pot. Taste and add additional salt/pepper if needed (I typically add about a ½ teaspoon additional salt, but it will depend on the broth you use).
- Ladle the soup into bowls. Stir in some chopped walnuts and cheese into each bowl.
- To make a spiderweb - add a few tablespoons of greek yogurt to a small bowl. Add in a tablespoon or so of milk. Mix together until completely smooth. You want it to be a consistency that is liquidy enough to squeeze out of the bottle, but not too runny. How much milk you will need to add will vary depending upon how thick your greek yogurt is (I’d say it is about 2 to 3 parts yogurt to 1 part milk but just use your judgement).
- Transfer the mixture to a squeeze bottle. Make three circles (one inside the other) on the top of the soup. Drag a toothpick through the circles, starting from the center and moving outward, to make a spiderweb. (I used the same method I used to make these sugar cookies with spiderweb icing).
Source:
Soup adapted from Bon Appetit.
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