Oh man, this soup you guys. Oh man
This dish never should have happened. But WOAH am I happy that it did. We had plentyyyy of leftovers in the fridge. In fact, I deliberately made a huge casserole on Sunday so that I could focus on schoolwork and buckle down all week before midterms. Focus… HA. Who was I kidding? Of course, I got bored and needed a study break. And of course, I was hungry. It’s pretty much a constant state.
Lucky for me, we had a plethora of yummy greens in the fridge.
Even though we had tons of greens, I didn’t want a salad. I mean, give me a break, it was single digits out!! I knew I wanted a soup but I also knew I shouldn’t waste too much time… That meant no standing in front of the stove for an hour simmering, stirring, simmering, stirring… No one likes doing that anyways. The good news about this Super Greens Spinach Soup is that it comes together in a flash! Seriously, start to finish it probably took me 20 minutes. And I’m not exactly a speedy cook. Oh, and I won’t judge you if you want to use one of those “steam-in-bag” pre-cut bags of broccoli for this… Because buying, chopping, and steaming whole broccoli is great, but during exams ain’t nobody got time fo’ that.
With all the green, vibrant veggies yet warm, comforting nature of this soup, it’s a complete win-win! Try it tonight!
This warm, comforting soup comes together in a flash but is packed with bright, fresh greens! The perfect soup to keep you warm while loading up on veggies!
- ½ yellow onion
- 3 celery stalks
- 3-4 cups broccoli florets
- 3-4 cups spinach
- 1 avocado
- ½ green apple
- ¼ cup cilantro
- 2 cups water
- 3 cloves roasted garlic
- 1 tsp salt
- ½ tsp pepper
- Optional: Cashew cream, sour cream, or Greek yogurt for serving
- Roughly chop the celery and onion and add to a sauté pan over medium heat. Sautee for 5-6 minutes, just until they are translucent and sweating. Add spinach and toss until lightly wilted, no more than 1 or 2 minutes.
- Meanwhile, steam broccoli for 3 minutes just until tender.
- Add warm veggies to blender with broccoli, flesh from the avocado, chopped apple (leave skin on), cilantro, garlic, and 1 cup of water. Blend until smooth.
- Add remaining water until soup reaches desired consistency.
- Add salt and pepper gradually, testing for flavor.
- Optional: Add soup to a pot and heat gently until warm.
If you don’t have any roasted garlic on hand, you can sauté some raw, chopped garlic with the onions and celery. If you are interested in a raw diet, this soup can be made by just adding all of the raw veggies to a blender and serving chilled.