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Broccoli Soup

Broccoli is a hardy crucifer that is rich in cancer-fighting phytochemicals and a must-eat green veg that can be enjoyed raw or cooked. We love tranforming broccoli into this healthy, satisfying, restorative soup.

Broccoli is a hardy crucifer that is rich in cancer-fighting phytochemicals and a must-eat green veg that can be enjoyed raw or cooked. We love tranforming broccoli into this healthy, satisfying, restorative soup.
Broccoli is a hardy crucifer that is rich in cancer-fighting phytochemicals and a must-eat green veg that can be enjoyed raw or cooked. We love tranforming broccoli into this healthy, satisfying, restorative soup.

Broccoli Soup

Serves 4

Ingredients:

  • 2 tablespoons olive oil

  • 2 leeks, ends trimmed, white parts and tender green parts thinly sliced (do not use tougher green parts)

  • 4 cups vegetable broth

  • Generous pinch of red pepper flakes

  • 1 large head of broccoli, cut into florets

  • 6 cups spinach

  • 2 tablespoons fresh lemon thyme

  • 3 tablespoons creamy almond butter

  • 1/4 cup chopped fresh parsley

  • Salt and freshly ground black pepper to taste

  • Toasted sliced almonds for garnish


Directions:

  1. Heat oil in a medium saucepan over medium heat. Add leek and cook, stirring often, until tender.

  2. Add broth and red pepper flakes and bring to a boil. Add broccoli, cover pan, and cook for 1 to 2 minutes, or until broccoli is just tender.

  3. Remove from heat and stir in spinach, lemon thyme, and almond butter, stirring until spinach is wilted and almond butter is melted into soup.

  4. Stir in parsley and season with salt and pepper.

  5. Working in batches, puree soup in a food processor or blender. Serve immediately garnished with almonds.


More tasty vegan soups!
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