Despite the A’OK to reenter the world of ‘soft food’ living, I have to be honest in admitting soups are my favorite winter meals. I’m a sucker for a good looking bowl full of vegetables, hearty or brothy, it’s all the same to me. There is something so authentically and inherently nourishing about a Dutch oven simmering to perfection, the cast iron filling my home with the intoxicating smell of warmth. That being said, today I want to share my very simple and nourishing recipe for Broccoli and Spinach Detox Soup- a soup I’ve made time and time again. Prepared by lightly sautéing onion, garlic, broccoli and spinach, this green and wondrous soup is healthful, healing and pure. I serve my broccoli soup sprinkled with briny nutritional yeast and a big squeeze of fresh lemon.
1 tablespoon coconut oil
1 large yellow onion, roughly chopped
2 cloves garlic, roughly chopped
2 pounds broccoli florets, fresh or frozen
6 cups filtered water
2 cups fresh spinach
salt & pepper to taste
juice of 1 lemon
In a large Dutch oven or heavy pot, heat coconut oil over medium-heat until shimmering. Add onion and garlic and sauté until just softened but not browned, about 3-4 minutes. Add broccoli and water and bring soup to a boil. Reduce heat to medium-low and simmer until broccoli is completely soft, about 5-10 minutes. Remove from heat and allow to cool.
Once cooled, carefully transfer soup to a high speed blender. Add the spinach to the blender and blend until smooth. Serve topped with fresh lemon juice. Enjoy!
Nutritional Information [per serving= 2 cups]
88 Calories, 14g Carbohydrates, 2.4g Fat, 4.2g Protein, 4.1g Fiber, 4.7g Sugar