This soup will not win any beauty contests, but who cares? It’s delicious! There’s a good amount of garlic and onion to spice things up and with a large handful of cilantro and a squeeze of fresh lemon juice at the end this soups wakes up your tastes buds in the most delightful way. Pair it with some toasted sourdough bread and a side salad for a lovely, nourishing winter meal.
- 2 Tablespoons cooking fat (butter, ghee, bacon fat, or oil)
- 1 large onion finely chopped
- 1 medium leek, finely chopped, white and pale green parts only
- 5 cloves of garlic, finely chopped
- hefty pinch of salt and pepper
- pinch of crushed red pepper flakes
- 1 medium sized head of broccoli, stems cut into 1/4 inch chunks and head cut into bite size florets
- 4-5 cups chicken broth or veggie stock
- 2 bunches of spinach (about 6 packed cups)
- 3/4 cup packed cilantro
- fresh squeezed lemon juice
- Plain whole milk yogurt
- Heat the cooking fat in a large dutch oven or soup pot over medium high heat. Add the onion and leek and cook, stirring occasionally until softened, about 5 minutes. Add the garlic, salt, pepper and crushed red pepper flakes and cook for 1 minute longer. Add the broccoli and 4 cups of the broth and bring to a boil. Reduce the heat to medium-low and simmer until the broccoli is tender, about 15 minutes.
- Add the spinach and cilantro and give everything a good stir and simmer for 5 minutes longer. Carefully, in batches, puree the soup in a blender (or use an immersion blender)until smooth. If the soup seems too thick add more broth or water. Squeeze in the juice from 1/2 a lemon (or more to taste) and season with more salt and pepper if need be.
- Divide between bowls, dollop with yogurt and serve.