I can’t believe it is already March. Wow. Not only that…but spring break for my university is in only two weeks! It looks like winter is on the verge of coming to an end. We are taking advantages of these last few weeks of cold weather by making warm, homemade soup. Yesterday we made green soup…packed full of fresh broccoli and spinach.
Broccoli & Spinach Soup
recipe from wholeliving.com
- 1 tbsp. olive oil
- 1 leek, white and pale green parts thinly sliced
- 4 cups low-sodium vegetable broth
- 1 bunch broccoli, rinsed and chopped (6 cups total)
- 6 cups baby spinach
- 1/3 cup grated parmesan cheese
- 2 tbsp. tahini sauce
- salt and pepper, to taste
Heat the olive oil in a soup pan over medium heat. Add the leeks and cook until tender, about 4 minutes. Add in the vegetable broth and bring to a boil. Add the broccoli and cook, covered, until bright green (about 4 minutes). Remove from heat and stir in the spinach, parmesan and tahini sauce. Stir, and let cool a bit. Using a blender, food processor, or magic bullet, blend the soup in batches. It should produce a smooth, green, creamy blend. Once all of the soup has been processed, add it back to the soup pan. Keep it warm on medium low heat. Add salt and pepper to taste. Serve alongside toast and garnish the soup with parmesan cheese.
This is our favorite way to eat our greens.