Tuesday, February 23, 2010
Broccoli Spinach Soup
After all those cakes and cupcakes, I really needed something green. So the other day when Joy the Baker posted this lovely little Broccoli Arugula soup, I ran over to the Seward Co-op to gather the ingredients. While I do love arugula, once I was there I decided I would rather not buy an entire package of it and be forced to eat arugula every day until I resented it. So instead, I went with spinach, which comes in bulk and the amount for this recipes came out to about fifty cents (and was probably more than a cup since I am terrible at eyeballing such things). That and broccoli were all I needed, the rest of the ingredients are staples I always keep on hand.
There aren't any pictures of the finished product. You know what that means: It. was. good. I gobbled it up before I could remember to grab my camera (and also before I added the squeeze of lemon, but that was rectified for the last half of the bowl at least). Keep this recipe in mind if you ever make an Irish Car Bomb Cake and need some vegetables in your system to counteract the sugar, stat.
Broccoli Spinach Soup
Adapted from Joy the Baker's Broccoli Arugula Soup who adapted it from goop.com
1 tbsp olive oil
1 small yellow onion, chopped
1 clove garlic, chopped
1 head of broccoli, cut into florets
1/4 tsp sea salt
1/4 tsp ground pepper
1 tsp ground cumin
2 1/2 cups vegetable stock, chicken stock, or water (I used 2 cups veggie stock with .5 cups water. I definitely recommend using stock over water in any recipe.)
1 cup baby spinach
splash of lemon juice (fresh is best)
Heat the olive oil in a sauce pan over medium heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and broccoli and cook until the broccoli is bright green. Add the cumin, salt, pepper, and stock or water and simmer for 8-10 minutes, until the broccoli is tender.
Transfer the contents into a food processor or blender (two batches might work best, I did one in my food processor but made a little mess), add in the spinach, and blend until smooth. Makes two servings. Serve with a squeeze of lemon juice mixed in and a dollop of sour cream or creme fraiche.
PS- I did grab this shot of the leftovers the next day: