Have you ever noticed how quickly organic broccoli spoils? I mean seriously, one day it’s fine and the next day it smells like something died in the fridge. A couple of days ago I went organic vegetable shopping and had plans for the broccoli that night. Well, the husband had plans for pizza. Needless to say, the broccoli didn’t get used and as I was lounging in bed at a seriously self-indulgent hour this morning, it donned on me that I needed to use that broccoli today before something ugly happened. On top of that, organic groceries are not cheap and I absolutely hate to see any of it go to waste.
I have a similar recipe on my blog as well, but it’s much more involved and has many ingredients. This one is simple and easy and quickly came together in less than 30 minutes.
Organic Veggie Soup
1 Medium Organic Sweet Onion, Sliced
3 Cloves Organic Garlic, Chopped
3 1/2 Cups Organic Steamed Broccoli
3 Organic Cups Spinach, Packed
2 Cups Almond Milk
1 Cup Organic Free Range Chicken Broth
1 Poultry Cube or 1 Tablespoon Poultry Herbs, Chopped
Sea Salt & Pepper
Steam the broccoli and set aside. Drizzle a couple of teaspoons of olive oil in a dutch oven and heat on medium. Add sliced onions and saute until they begin to brown and caramelize. Add the chopped garlic and continue cooking until the garlic softens.
Add the spinach and saute until wilted.
Remove from the heat. Add the steamed broccoli, chicken broth, almond milk, and poultry cube and stir to combine. Then, with an emulsion blender, carefully blend the soup until smooth. If you don’t have an emulsion blender this can also be done in a Vita Mix. However, beware when putting hot liquids into a blender. Don’t cap it all the way or you’ll likely burn yourself and end up with hot soup on the ceiling, counters, and floor.
Return to the heat and simmer until hot and ready to serve.