You’ll love the very bright green colour of this soup and the flavour, equally as uplifting! The extra health kick and green goodness in this recipe comes from a pound of fresh spinach quietly blended in. If you prefer a creamy soup* simply add 1 cup of unsweetened almond milk. Personally, I really love this one just as is!
Large heavy bottomed soup pot.
Small pot and vegetable steamer.
2 tablespoon Olive Oil
1 medium Yellow Onion, diced
6 Garlic Cloves, diced
6 medium New Potatoes, diced
1 tablespoon fresh Thyme, minced
1/4 teaspoon Red Chile Flakes
Pinch Sea Salt
4 Broccoli Stalks, peeled and sliced
6 cups Vegetable Stock
1/2 pound fresh Spinach
2 cups Broccoli Florets, chopped (reserve for later)
1/2 teaspoon fresh Ground Pepper
Garnish with grated Manchego
Heat oil on medium/high heat and sauté onions with garlic until tender. Add potatoes and cook for another few minutes.
Add thyme, sea salt, red chili flakes, broccoli stalks and broth and bring to boil. Reduce and simmer until broccoli stems are soft.
Add spinach to pot, no need to stir just cover for a couple of minutes till its lightly cooked.
Steam broccoli florets in small pot or steamer until crisp but slightly tender, only a minute or so. Rinse under cold water to end cooking and set aside.
Blend soup in a full sized blender until smooth. Soup should just all fit! Transfer back to Pot and season with sea salt and ground pepper to taste.
Add lightly steamed broccoli florets right before serving.
Garnish with grated manchego.
*If you are making a creamy version add the milk before blending.