I’ve had the privilege of preparing weekly dinners for a group of patients learning how they can reverse their Type 2 Diabetes through a whole food plant-based diet. This has been part of a fabulous pilot program through IHA in the the Michigan Heart Institute’s culinary studio and it’s so exciting to watch how quickly improvements in health are happening as people transition to plant-based meals!
I served a pasta dish at one of the sessions, with about 8 pounds of broccoli on the side (for around 40 people). I ended up with quite a bit of broccoli leftovers, and that’s how this soup was born, because it seems to me that just about everyone loves Cream of Broccoli Soup.
So why not add even more greens at the end? Queue the spinach!
Warm and comforting, this soup is perfect for an easy Sunday dinner, especially served along with a warm loaf of crusty whole grain bread, and Plant-Based Caramel Apples for dessert!
CREAM OF BROCCOLI SPINACH SOUP
1 onion, diced
2 stalks celery, diced
2 large carrots, diced
1 – 2 cloves garlic, minced
1/2 red bell pepper chopped
2 medium potatoes, peeled, diced
6 cups vegetable broth, divided
5 cups chopped broccoli
2 1/2 teaspoons salt, or to taste
1/2 teaspoon black pepper
dash Creole Seasoning
1 cup raw cashews
1 cup fresh baby spinach, roughly chopped
In a large soup pot over medium-high heat, sauté onions, celery, and carrots in about 1/4 cup of water for about five minutes, or until soft and translucent.
Add garlic, bell pepper, and potatoes, and continue to cook for another couple of minutes.
Stir in 4 cups of broth, the broccoli and seasonings. Bring to boil over high heat. Reduce heat to simmer, cover, and cook for about 20 minutes, or until potatoes and carrots are tender, stirring occasionally.
Using an immersion blender in the soup pot, create a mostly (but not entirely) creamy soup, to desired texture.
Meanwhile, in a high-powered blender, blend the cashews with the last 2 cups of broth until smooth and creamy. Return mixture to soup pot and stir well. Add spinach, and allow the spinach to wilt from the heat.
Taste and add additional seasonings if desired, and garnish with fresh basil. Serve hot.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen