This healthy broccoli and spinach soup is quick, easy and a delicious bowl of green goodness. Filled with ingredients that you'll most likely already have at home, this recipe is also low carb and dairy free.
Usually, this soup can take some convincing to try, but once you do, I promise you'll be surprised at just how delicious and comforting this green soup can really taste.
When I want something nourishing for the body and warming for my soul, this is the recipe I always turn to. It's incredibly easy to make and it's perfect to batch cook at the start of the week. Convenient lunch-time recipes? Yes, please!
The nutrient stars of this soup are broccoli, peas, spinach, garlic, shallot and organic chicken stock. If you're vegan, no problem, swap the chicken stock for vegetable.
As I said above, I like to batch cook this recipe at the start of the week so I can enjoy a quick and nutritious lunch throughout the week, especially now that the weather is starting to get cooler.
The wonderful benefits of broccoli - the vegetable we don't get enough of!
If, like me, you struggle to get enough of your greens in daily, then consider this recipe a helping hand. Broccoli is considered one of the healthiest foods on the planet thanks to its potent anti-inflammatory effects and its ability to improve detoxification in the body.
But that's not just it... Broccoli also has the ability to improve hormone metabolism as it contains two important compounds: diindolylmethane (DIM) and its precursor indole-3-carbinol (I3C). Both of these compounds have a beneficial impact on the metabolism of estrogens. DIM and I3C have been associated with a reduction in cancer and tumor cell growth and seem to shift estrogen metabolism away from the toxic estrogenic metabolites to the more protective estrogen metabolites.
Of course, there are many more benefits of broccoli, but I think the ones I have stated above should be enough to convince you to increase your consumption if you haven't already.
I hope you enjoy this recipe and as always, please do share your thoughts with us below or on our Facebook page where we love chatting with you all!
Simple Winter Green Soup Recipe
- 1 head broccoli, cut into florets
- 2 cups frozen spinach
- 1 cup frozen peas
- 1 cup water, filtered
- 1 1/2 cup organic chicken stock
- 2 tbsp extra virgin olive oil
- 1 shallot, diced
- 3 garlic cloves, minced
- Salt and pepper, to taste
- Chilli flakes, to top
Begin by pre-heating your oven to 200c.
Add your broccoli florets to a baking tray and cover them with 1 tbsp olive oil and a sprinkle of salt. Pop them in the middle of the oven to roast for 15 minutes making sure to turn them half way through.
While the broccoli roasts for flavour, add 1 tbsp olive oil to a pan and add the shallot and garlic to fry for 5 minutes until they are golden.
Add the spinach, peas and water and bring to a boil. Add the chicken stock and keep stirring until the spinach has thawed. Bring to a simmer.
Add the salt and pepper to taste, stir and continue to simmer whilst covered.
Once the broccoli has roasted for 15 minutes, add it to the pot and cover back up. Continue to cook for 5 minutes.
Slowly add your soup ingredients to a food processor and blitz until smooth. Pour back into your pot and warm up again slightly before serving with chilli flakes.