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
- 32 oz container of low sodium vegetable broth
- 1 14 oz can soft white beans, drained and rinsed (like navy or cannellini)
- 1 5 oz clamshell baby spinach
- 1 medium onion, chopped
- 2 cup broccoli florets and stalk
- 1 cup frozen peas
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon 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 teaspoon 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.
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!