Colder weather is coming and that means that soup season is upon us! I’m a big fan of fresh soups because they are a soothing and delicious way to get a few servings of veggies in, plus they are super portable, which makes them a great meal option if you’re on the go! I created this soup one evening when I didn’t start dinner prep until quite late in the evening. I wanted something that was quick and very nourishing, but wouldn’t feel heavy in my stomach at bedtime. This soup absolutely hit the spot, so I thought I’d share the recipe with you!
Ingredients
- 2 cups of broccoli florets, washed and drained
- 2 cups fresh spinach, washed and drained
- ½ cup of full fat coconut milk
- 2 Tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- a pinch of turmeric
- 1 teaspoon lemon juice
- sea salt
- black pepper
Directions
Put olive oil in a medium sized saucepan and turn your stovetop burner on to medium heat. Add broccoli florets and a couple of pinches of sea salt and allow the broccoli florets to sauté while stirring for a couple of minutes until they turn a bright green color. Add spinach, garlic powder, and onion powder, and continue to stir until spinach is wilted and the broccoli has lightly softened. (Side note: If you don’t mind taking a little more time to cook, you can most definitely use fresh onions and garlic for this recipe. In that case, you would add chopped onions and seas salt to the oil first and allow them to sauté until they are soft before adding the broccoli. Add minced garlic at the same time that you add the spinach to avoid burning the garlic.)
Once you have sautéed your spinach, broccoli, and seasonings, transfer the ingredients over to a blender. Add coconut milk, lemon juice, and turmeric to the ingredients in the blender and blend until smooth.
Transfer the ingredients back into the saucepan and heat until warm. This soup is quite thick, but if you would like your soup to be thinner, you can add more coconut milk, some water, or some vegetable or chicken broth, a couple tablespoons at a time, until you reach your desired consistency. Add salt and pepper to taste and enjoy!
I’m a big fan of experimentation in the kitchen so if there is a particular spice you absolutely love, don’t be afraid to add a pinch or two to this recipe to suit your tastes! You can also turn this soup into a super hearty meal by putting it over some freshly steamed grains like brown rice or quinoa or adding some shredded roasted chicken to it!
Serves: 1.
