The recipe theme on my website is becoming pretty apparent: plant-centred meals for people who don’t have a lot of time to cook. I suppose it is a bit self-serving…because with two kids and a full time job, I don’t have a lot of time to cook but I don’t want to eat – or feel – like garbage.
This soup was born of the ‘what am I eating for dinner’ question I sometimes ask myself… at 5PM. Bad dietitian, not meal planning…but that’s reality sometimes! This recipe just might save you from take out…soup is the new juice, right??
Glorious Greens Soup
Serves four to six
Vegan, Vegetarian, Gluten Free
1/4 cup extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1/4 tsp salt
2 c broccoli florets and stalk
1-5 oz clamshell baby spinach
1-14oz (398ml) can soft white beans (like navy or cannellini), drained and rinsed
1 cup frozen peas
32 oz (946ml) container of low sodium vegetable broth
1/4 – 3/4 tsp ground cumin
1/4 – 1/2 tsp ground nutmeg
chili flakes to taste
Heat oil in a soup pot and saute onion until glossy and translucent, about 5-7 minutes. Season with 1/4 tsp salt.
Add garlic and broccoli and saute for about 3 minutes. Next add spinach and stir until wilted, about 5 minutes. Add beans and peas and stir until heated through.
Add spices and broth and then puree with an immersion blender to desired consistency. I like to do it until the soup is about three-quarters pureed so there is still some texture there. You can also make this soup in your blender but it is about double the capacity of a normal blender so do it in two batches.
This is a super flexible soup. Try baby kale, arugula, green chickpeas…whatever you have lying around.
And about seasoning – I like a lot of spices but I am getting used to cooking for young kids and a bunch of different taste buds hence the range. Golden rule of cooking: taste and adjust!