Spinach-Broccoli Soup Recipe

Heat oil in a skillet over medium-high heat. Add broccoli onion garlic and cook for 3 minutes. Stir in spinach and cook for 2 to 3 minutes longer until spinach is wilted and onion is translucent. Transfer to the bowl of a food processor and pulse until blended; set aside.

Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown about 5 minutes. Gradually whisk the half-and-half into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth 10 to 15 minutes. Stir in Italian seasoning Worcestershire sauce paprika salt and pepper.

Add broccoli mixture milk and cooked quinoa to the saucepan; stir to combine. Add Cheddar cheese and cook until soup is heated through and cheese has melted 3 to 5 minutes.