This might be one of the healthiest soups ever! Not to mention, it is so so yummy!!! And let’s face it, that’s what we’re looking for! I was trying to figure out what to make for lunch yesterday, so I looked in the refrigerator and found some onions, broccoli, and spinach. Can you say super foods?!?
Broccoli is fantastic, because it possesses so many health benefits, such as helping to prevent various cancers, stopping premature aging, maintaining heart health, promoting healthy bones, regulating blood pressure, boosting brain power, and much more.
Spinach is awesome, because it contains health benefits such as being high in vitamin A, vitamin K, magnesium, folate, and fiber, being a good source of antioxidants, helping to maintain a healthy pregnancy, boosting the immune system, helping to increase bone density, increasing circulation, being strongly anti-inflammatory, and promoting healthy vision.
Last, but definitely not least, onions can offer health benefits such as reducing the spread of cancer, regulating blood sugar levels, boosting the immune system, acting as an anticoagulant agent, relieving a stomach ache, having strong antiviral, antibacterial, and antifungal properties, and relieving symptoms of colds and flus.
WOW! That’s a TON of health benefits in just three simple vegetables! Considering these are the three main ingredients of this soup, you can see how good it is for you! I beefed it up a bit with some goat cheese, garlic, and sea salt to create a delicious and filling lunch! It was perfect!
BROCCOLI AND SPINACH SOUP
- 1/2 large red onion, chopped
- 1 Tbsp. olive oil
- 5 cups broccoli florets
- 3-4 cups baby spinach
- 2-3 oz. soft goat cheese, plus some for garnish
- 1/2 tsp. garlic granules
- 1/2 tsp. sea salt, plus more to taste
- parsley for garnish
1.) Heat the olive oil over medium heat in a large pot. Add the onions and cook for 5 minutes. Add the broccoli. Stir, and then fill the pot with enough water to cover the broccoli.
2.) Bring the pot to a boil, reduce heat and simmer until the broccoli is tender/soft (about 15 minutes. Add the spinach and allow to wilt completely.
3.) Remove from heat, and measure out 1 cup of the water you cooked the vegetables in. Set aside. Drain the vegetables using a strainer.
4.) In a food processor, add the drained vegetables, goat cheese, garlic granules, sea salt, and the cup of water you set aside. Process on high until completely smooth.
5.) Transfer to bowls, and garnish with some parsley and crumbled goat cheese.
Delicious and so so so nutritious! Enjoy! 🙂