Warm Up with Broccolini and Spinach Soup and Broccolini with Hot Chili Oil

Looking for a cozy, nutrient-packed meal? Try this duo: Broccolini and Spinach Soup and Broccolini in Hot Chili Oil.

The soup transforms broccolini stems into a creamy, dairy-free blend with garlic, spinach, and chili flakes for a flavorful, immune-boosting bowl. Perfect for cold-weather comfort!

Pair it with the florets sautéed in spicy chili oil, garlic, and a touch of honey for a bold, caramelized side. These recipes complement each other beautifully, minimizing waste while delivering a balance of creamy and spicy flavors.

Quick, healthy, and delicious—these dishes are the perfect seasonal upgrade to your meal rotation!

Broccolini and Spinach Soup with Charred Broccolini with Hot Chili Oil

Ingredients:

• 1 tbsp Pure Chilean extra virgin olive oil

• 1/2 medium onion, sliced into half-moons

• 2 cloves garlic, chopped

• 1/2 tsp garlic powder

• 1/4 tsp red chili flakes (adjust to taste)

• 1 large head of broccolini (stems only), sliced into coins (about 4-5 cups)

• 1 cup frozen spinach

• Salt and pepper, to taste

• 3 cups low-sodium chicken broth

Instructions:

1. Sauté Aromatics:

• Heat the olive oil in a large pot over medium heat.

• Add the sliced onions and sauté until softened, about 3–4 minutes.

• Stir in the chopped garlic, garlic powder, and red chili flakes. Cook for another minute until fragrant.

2. Cook the Broccolini Stems:

• Add the sliced broccolini stems to the pot, stirring to coat them in the aromatic mixture.

• Season with a pinch of salt and pepper. Cook for 5 minutes until the stems start to soften.

3. Add Frozen Spinach:

• Stir in the frozen spinach and cook for another 3–4 minutes, until the spinach is thawed and well incorporated.

4. Simmer the Soup:

• Pour in the chicken broth and bring to a boil.

• Reduce the heat to low, cover, and simmer for 15–20 minutes, or until the broccolini stems are very tender.

5. Blend the Soup:

• Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender and puree in batches.

6. Adjust Seasoning:

• Taste the soup and adjust the salt, pepper, or chili flakes as needed.

7. Serve:

• Ladle the soup into bowls and enjoy it warm. Serve with crusty bread or alongside sautéed broccolini heads in hot chili sauce for a complete meal.

The frozen spinach adds extra depth and nutrition to this vibrant, flavorful soup!

Broccolini in Hot Chili Oil

Ingredients:

• 1 large head of broccolini (heads only), separated into florets

• 1/4 cup Pure Chilean extra virgin olive oil

• 1 tsp red chili flakes (adjust to taste)

• 1/2 tsp Pure Chilean Chili oil

• 1/2 tsp garlic powder

• 1/2 tsp chili powder

• 1/2 tsp smoked paprika

• 1 clove garlic, finely chopped

• Salt and pepper, to taste

• 1 tsp honey (optional, for a touch of sweetness)

Instructions:

1. Prepare Broccolini:

• Wash and pat dry the broccolini florets. Trim any large stems for even cooking.

2. Heat the Oil:

• In a large skillet or wok, heat the olive oil over medium heat until it begins to shimmer.

3. Infuse the Oil:

• Add the red chili flakes, all the spices, and chopped garlic, to the hot oil. Sauté for 1–2 minutes, stirring constantly, until fragrant and slightly golden.

4. Cook the Broccolini:

• Add the broccolini florets to the skillet and toss them in the chili oil to coat.

• Season with salt and pepper.

• Cook for 5–7 minutes, stirring occasionally, until the broccolini is tender-crisp and slightly charred.

5. Add a Touch of Sweetness (Optional):

• Drizzle with honey and toss to combine for a balanced sweet-heat flavor profile.

6. Serve:

• Transfer the broccolini to a serving dish and enjoy hot as a side dish or topping for the Broccolini and spinach soup, grains, noodles, or salads.

This spicy and flavorful broccolini dish pairs beautifully with soups or mains for a quick, nutritious burst of heat and crunch!