This is the ultimate health food soup, and it’s also outstanding paired with a golden, gooey, grilled cheese sandwich. Broccoli grows in cool seasons and we see it in the Northeast during Spring and Fall. It’s broccoli season again here in Brooklyn and time to share this gem from the recipe archive.
Spinach is also a Spring green that reappears in the Fall and I just love seeing piles of the stuff on tables at the greenmarket. It cooks down to nothing, so you can eat a ton. Eat your greens people! They’ll make you healthy and strong like Popeye and when you add them to the soup they create wonderful, bright green flecks.
This broccoli and spinach soup is simple and bright. Adding the oatmeal was a trick from a similar recipe in the Moosewood Restaurant Daily Special cookbook to give the soup a silky, almost creamy consistency.
If you’re on a diet, just slurp it up. Toss some in your freezer for busy days or nights. It reheats like a charm with a bit of water. But what I really recommend is that you introduce this soup to some sharp cheddar cheese.
Broccoli and Spinach Soup
(makes 4-6 servings)
- 1 clove garlic, minced
- 1 small onion, chopped
- 2 tablespoons olive oil
- 2 big stalks of broccoli, florets separated, stalked peeled and sliced 1/2 inch thick
- 1/3 cup quick rolled oats, pulsed in a food processor
- 6 cups water of light veggie stock
- 1 bunch spinach, cleaned and stemmed
- juice of 1 lemon
Heat 2 tablespoons olive oil over medium-high heat. Sauté onions and garlic, stirring frequently until softened (5 minutes). Stir in broccoli and toss for about 2-4 minutes until bright green. Add oats and water and bring to a boil. Cover and simmer for 10 minutes. Remove from heat and stir in spinach, lemon juice, and salt and pepper to taste. Puree until smooth, adjust seasoning if necessary (you may need to season generously if you didn’t use stock) and serve.