Recipes Soups

Broccoli Spinach Soup with Sweet Basil Purée

February 4, 2016

(serves 2)

INGREDIENTS

For the Soup

  • 1 Tbsp. grass fed ghee
  • 1/2 medium purple onion, roughly chopped
  • 1 clove garlic, peeled, roughly chopped
  • 1 medium head broccoli, chopped
  • 1/2 c. water
  • 2 c. fresh spinach, rinsed well
  • 2 pinches Celtic sea salt
  • 1 Meyer lemon

For the purée

  • 1 bunch fresh basil
  • 1 medium clove garlic
  • 1/3 c. extra virgin cold pressed olive oil
  • Celtic sea salt

METHOD

  1. Start with the soup
  2. In a medium pot melt the ghee over medium-low heat. Add the onion and garlic and sauté for a few minutes. Next toss in the broccoli and stir with a wooden spoon for a few minutes until the green color is really bright.
  3. Pour in the water and turn up the heat to high. When the liquid comes to a boil lower the heat back down to medium-low and simmer for 10 minutes. Turn off the heat and stir in the spinach for a minutes so it cooks just a little bit.
  4. While the soup is cooking make the purée.
  5. Blanch the basil leaves for 10 seconds in a medium pot of boiling water. Drain and add to a small food processor. Add the garlic and olive oil. Process until you have a thick purée. Season to taste with salt. Spoon into a small glass jar.
  6. Next come back to the soup. Carefully pour the soup into a high speed blender, add the salt and process until smooth. Adjust flavors. Pour evenly into two bowls. Add a tablespoon of basil purée on top of each serving and squeeze fresh lemon juice.
  7. Serve warm or at room temperature. Enjoy!

Note: This soup and basil will keep in the fridge for two days.

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