E-Book:

16

Printed Book:

16

Broccoli Soup

Heat olive oil in a large pot over medium heat.

 

Add leek, garlic and broccoli stems. Cook, stirring often, until vegetables are soft, about 10 minutes. Add vegetable stock, cover, and bring to a boil. Add broccoli florets. Reduce heat and simmer soup until florets are just tender about 10 minutes.

 

Remove soup from heat, and stir in spinach and lemon juice. Purée soup, in batches, in the blender, until smooth. Place soup back in the pot, warm over medium heat, and season to taste with sea salt and freshly ground pepper.

Ingredients:

1)

olive oil : 1 tablespoon

2)

leek (white part only): 1

3)

broccoli bunches: 2

4)

garlic cloves: 2

5)

low-sodium vegetable stock: 4 cup

6)

spinach: 2 cup

7)

lemon, juiced: 1

8)

sea salt: 1 teaspoon

9)

black pepper: 0.5 teaspoon

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