Broccoli & Spinach Soup w/ Goat Cheese Tempura Balls

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Broccoli & Spinach Soup w/ Goat Cheese Tempura Balls


2 broccoli heads (cut into florets)
1 leek
3 cups spinach
1 small onion (finely diced)
3 cloves garlic (minced)
1 small russet potato (peeled/grated)
¼ cup sour cream
500 ml low sodium vegetable broth

Goat Cheese Tempura Balls:
300g goat cheese
1 cup panko
2 tbsp chopped parsley
1 tbsp lemon zest
2 eggs
½ cup all purpose flour
750ml vegetable oil (for frying)


Roll the goat cheese into balls the size of marbles. Dip in flour, egg wash and then panko and place in freezer for minimum 20 minutes. Add parsley and lemon zest to to panko, remove goat cheese balls and repeat process. Have them frozen until they are fried.

In a medium frying pan sauté onions until golden brown then add garlic for one minute before wilting spinach. Steam broccoli and potato for 5 minutes and transfer to a blender with spinach mixture. Blend in batches with just enough stock to puree and remove to a bowl. Stir in sour cream and adjust seasoning salt and fresh cracked black pepper.

In a deep fryer or large pot add vegetable oil and bring temperature to 330F, keep the flame on low-medium to achieve this if you do not have a thermometer. To test the oil add some panko and it should float and brown slowly. Deep fry the balls until golden brown and remove to paper towel to drain off excess oil.

Ladle the soup into bowls and gently add 3 balls to each bowl.