Sunday, March 20, 2011

Broccoli-Spinach Soup

Lunch time!  

Looking through my fridge I realized I had some steamed broccoli and a couple of cups of fresh baby spinach to use up.  Since it was cold and rainy outside I thought a nice soup would warm us up nicely.

I usually make broccoli soup which uses, you guessed it, only broccoli.  It's delicious and surprisingly filling, but I didn't have quite enough to make three servings.  Adding spinach adds a lot of nutrients and a deep green color, but not a spinachy taste.  It's a great veg to add to smoothies too, although it will alter the color.

Broccoli-Spinach Soup

2-3 cups broccoli
2-3 cups baby spinach
1 small apple
vegetable stock

Cut broccoli into medium-sized florets.  Steam for 5-7 minutes until just tender and vibrant green.  Cut apple into small chunks, keeping the skin on.  Place broccoli and apple into a medium pot and cover with baby spinach.  Cover and steam for 5 minutes to wilt the spinach.  Remove from heat and ladle contents into a blender.  Whizz it up and add enough veg stock to make a thick soup consistency.  Salt and pepper to taste.

You can top with garlic-chile oil, croutons, or fresh cherry tomatoes, and goes great with a piece of garlic toast.

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