Broccoli soup is a favorite in our house as an after-school pick me up, pre-dinner starter, or a hearty lunch with a crusty piece of whole grain bread topped with a bit of melted cheese. The fresh spinach added after cooking enhances the green color and boosts the nutrient power. Just get it in you!
- 3 Tbsp olive oil
- 1 yellow onion, diced
- 1 head of broccoli, florets and top part of stem, roughly chopped (about 1lb/0kg)
- 1 Tbsp grain mustard
- 1 Tbsp fresh thyme leaves
- 4 cups chicken or vegetable stock
- 2 cups chopped fresh spinach (reserved for after cooking)
- Salt and pepper
- basil oil
- fresh basil leaves
Heat a 2-3 quart pot on medium-high. Add olive oil and onions and sauté for 5 minutes, until onions are soft and golden. Add the broccoli, mustard, thyme and stock, and bring to a boil. Reduce heat to med-low and simmer, covered, for 5 minutes.
Place the lidded pot into your Wonderbag and seal for 3-4 hours. When ready to serve, remove pot from bag, add the fresh spinach and puree the mixture using a hand blender (or transfer to a food processor or a blender).
To Serve: Salt and pepper to taste. Garnish as desired with a drizzle of basil oil and some fresh basil leaves. Serving with some crusty whole grain bread with melted sharp cheddar will get you many thanks...
Tip: I only simmer this soup for 5 minutes as broccoli is quite tender, so it won’t take long to heat the florets all the way through. I use one tsp of salt when seasoning, but this will of course vary by how salty (or not) your stock is. While this soup is delicious ungarnished, the basil oil elevates the soup for those ‘dinner party’ nights. You can buy basil-infused oil or simply make you’re your own by blending a few basil leaves with olive oil and letting it sit (refrigerated) for at least a day to infuse the oil with the basil flavor. It will keep up to 3 weeks in the fridge for other yummy uses.