When I told my brother that I had made a delicious broccoli soup, he looked at me. Then he raised an eyebrow followed immediately by a rolling of the eyes. Immediately, I protested about how good it was. Which I then followed up with telling him how easy it is to make (Not something my brother really cares about.) But I know you care about how quick and easy is it to get something from stove top to tabletop. This broccoli spinach soup is remarkably good (I too had some low expectations for Broccoli Soup.) And the best part is that it's lactose free, gluten free and vegan.
Another bonus is that broccoli's nutritional profile is impressive. It contains high levels of fiber (both soluble and insoluble) and is a rich source of vitamin-C.
In fact, just a 100 gram serving of broccoli will provide you with more than 150% of your recommended daily intake of vitamin C, which in large doses can potentially shorten the duration of the common cold.
This Broccoli Spinach soup won't necessarily cure your cold, but it will sure do it's best to keep you healthy and fighting off the bad guys.
Broccoli Spinach Soup - vegan, gluten free, lactose free
- 1 tablespoon olive oil, plus more for drizzling
- 1 leek, white and pale green parts thinly sliced
- 4 cups low-sodium chicken stock or water
- 1 bunch broccoli, chopped (6 cups)
- 6 ounces baby spinach (6 cups)
- 1/3 cup freshly grated Vegan Parmesan (optional)
- 2 tablespoons tahini
- Coarse salt and freshly ground black pepper
- Heat oil in a medium saucepan over medium-high heat. Add leek and cook until tender, about 4 minutes. Add stock; bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes.
- Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.
- Working in batches, puree soup in a blender until smooth.
- A nice addition to this soup is a slice of Ezekiel Toast with avocado smeared on it.
Thanks to Whole Living for the recipe inspiration.