Broccoli, Garlic & Spinach Soup

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 soup wakes up your taste buds most delightfully. Pair it with toasted sourdough bread and a side salad for a lovely, nourishing winter meal.

Ingredients

• 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-sized florets
• 4-5 cups chicken broth or veggie stock
• 2 bunches of spinach (about six packed cups)
• 3/4 cup packed cilantro
• Fresh squeezed lemon juice
• Plain whole milk yogurt

Directions

Sauté the Aromatics

1. Heat the Fat:
   Heat the cooking fat in a large Dutch oven or soup pot over medium-high heat.
2. Cook the Onions and Leeks:
   Add the finely chopped onion and leek, stirring occasionally until softened, about 5 minutes.
3. Add Garlic and Spices:
   Stir in the finely chopped garlic, a hefty pinch of salt and pepper, and crushed red pepper flakes. Cook for 1 minute longer until fragrant.

Cook the Broccoli

1. Add Broccoli and Broth:
   Add the broccoli stems and florets to the pot, followed by 4 cups of the broth. Bring the mixture to a boil.
2. Simmer:
   Reduce the heat to medium-low and simmer until the broccoli is tender, about 15 minutes.

Add Spinach and Cilantro

1. Stir in Greens:
   Add the spinach and cilantro to the pot. Give everything a good stir and continue to simmer for 5 minutes longer.

Blend the Soup

1. Blend Until Smooth:
   Carefully, in batches, puree the soup in a blender until smooth. Alternatively, use an immersion blender directly in the pot until the soup reaches a creamy consistency.
2. Adjust Consistency:
   If the soup seems too thick, add more broth or water to reach the desired consistency.

Season and Finish

1. Add Lemon Juice:
   Squeeze half a lemon (or more to taste) to brighten the flavors.
2. Season to Taste:
   Adjust the seasoning with more salt and pepper if needed.

Serve

1. Serve with Yogurt:
   Divide the soup between bowls. Dollop each serving with plain whole milk yogurt.
2. Pair with Bread:
   Serve with toasted sourdough bread for a complete meal.

Additional Tips

• Storage: Any leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
• Freezing: This soup can be frozen for up to 3 months. Allow the soup to cool completely before transferring it to a freezer-safe container. Thaw in the refrigerator overnight before reheating.
• Variations: Add vegetables like zucchini or kale for added nutrition and flavor.
• Garnishes: For extra flavor and texture, garnish the soup with toasted nuts, seeds, or olive oil.

Enjoy this flavorful and nourishing Broccoli, Garlic & Spinach Soup, perfect for warming up on a chilly day!