“I had some rapini in the fridge to use up, so I've adapted a potato/spinach soup recipe. If you don't have rapini - try it with broccoli. The cayenne really makes this soup sing. It doesn't add much heat, but you get a little "tingle" of spice by the end of the bowl.”

Ingredients Nutrition


  1. Melt butter in stock pot over medium heat.
  2. Add onion - saute until onions are translucent.
  3. Stir in flour.
  4. Add stock, water, salt and onion/garlic powders and Spike seasoning.
  5. Add potato and rapini/broccoli - bring back to a boil.
  6. Cover and simmer - stirring occasionally, until potatoes are tender. Rapini is smaller than broccoli and will break apart on it's own. If using broccoli - it should be tender by the time potatoes are ready.
  7. Using a potato masher - mash the mixture a bit, leaving some chunks. Use a hand blender for a smoother texture.
  8. Reduce heat to "low" and add cream - do not bring back to a boil.
  9. Add black and cayenne pepper. Adjust salt/seasonings to taste.
  10. Serve - garnish with grated parmesean or cheddar cheese.

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