Broccolini Spinach Soup
We have been asking for photos and recipes for some of your favorite healthy food. (E-mail us!) Recently Laura from Organic Authority sent over a recipe for some delicious looking Broccolini Spinach Soup. Dr. Fuhrman's chef Robin Jeep offered some adjustments to make it even healthier.
1 ½ pounds of organic broccolini
2 tablespoons extra-virgin olive oil (Robin Jeep's advice: omit the oil--see below for cooking instructions)
1 cup diced onion
1 cup chopped leek
1 ½ tablespoons minced garlic
Salt and freshly ground pepper(Robin Jeep's advice: omit the salt)
1 teaspoon of fresh basil chopped
1 teaspoon of fresh marjoram chopped
1 teaspoon of fresh Italian parsley chopped
5 cups organic vegetable stock
2 cups of packed organic spinach washed, and trimmed
2 teaspoons of freshly grated lemon zest
2 tablespoons of lemon juice
1 cup organic vanilla soy milk
Cut the stems from the florets of the broccolini. Cut stems into about ½ - inch pieces.
Heat the olive oil in a soup pot over medium high heat. Add the onion and leek to pan and season with salt and pepper. Add garlic and cook for about 1 minute. Lower temperature to medium heat and cook vegetables slowly until tender about 10 minutes (you do not want the vegetables to take on any color).
Robin Jeep's recommended variation: steam the vegetables in a little broth instead of the oil.
Stir in the basil, marjoram, and Italian parsley. Add the broccolini stems, vegetable stock and pepper to taste. Bring to a simmer and cook uncovered for 2-3 minutes. Add the florets and cook until fork tender about 5 minutes. Stir in cleaned spinach and lemon zest. Once the spinach has wilted into the soup, puree the soup in small batches in a blender.
Return blended soup to pan and stir in lemon juice then soy milk. Taste and adjust seasoning if needed. Serve in warm bowls and garnish with lemon zest.
This recipe can be made ahead up until the point you blend the soup and store it in the refrigerator for several days or up to one month frozen.