Broccoli, cavolo nero and spinach – a very good combination, but other greens would work well too. My soups are never the same, it depends on what I have in the fridge at the time. Seasonality is another big factor for me too – vegetables in season always taste better, they can be sourced locally and cost less too. I grow sorrel in my garden which works very well in this soup as it adds a bit of sharpness and tanginess which makes the soup more refreshing. Sorrel is surprisingly beneficial for an individual’s health however, it’s something you don’t often see in our grocery stores these days…
I am a big fan of broccoli. Most days we would have broccoli in a soup, salad or as a side dish. Give me a big bowl of cooked broccoli with a bit of dressing and a sprinkle of some toasted seeds or chopped nuts (and maybe a soft boiled egg too) and I’m happy 🙂 Other cruciferous vegetables such as cauliflower, kale, brussels sprouts or cabbage would be delicious in this soup as well.
Ingredients Serves 4:
- 1 tablespoon coconut oil;
- 1 onion, chopped;
- 2 garlic cloves, chopped;
- 200g broccoli, cut into florets;
- 30g cavolo nero, stalks removed, leaves shredded;
- 30g spinach;
- 800ml vegetable stock;
- salt and pepper, to taste.
- Heat the oil in a large saucepan, add the onion and garlic and saute until translucent.
- Add the broccoli and cavolo nero to the pan, cook for 5 minutes, then add the stock and simmer for another 10 minutes until the broccoli is soft.
- Finally add the spinach and remove the pan from the heat (the spinach will cook as it’s mixed into the soup).
- Blend the soup until smooth, season with salt and pepper and serve immediately!