Spinach, Broccolini & Artichoke Soup
Description
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These flavours! Sooo simple, so satisfying, so TASTY!!!!
So.. we overloaded the fridge with a couple of bags of fresh, local homegrown organic broccolini.. had been eating it with everything, still had loads left and certainly didn’t want it to go to waste! We send a huge thanks to the beautiful people that are Thorpdale Organics for their delicious additions to this recipe – we’re not sure it could’ve tasted so good without their input!
With minimal ingredients – those ingredients being what a number of people would turn their noses up at, we soldiered on determined to make something that would turn anti broccoli activists into die hard green veg lovers. AND OH MY GOD. It worked!
We didn’t even tell our taste testers that it was gluten, dairy or sugar free. We just told them we’d made soup for the wintery eves ahead..and they LOVED IT.
Our recommendation? Wait until your anti broccoli activists devour a bowl or two before you tell them what it is… then watch them come sneak back for more.
Ingredients
| 1 large potato, peeled and chopped |
| 200gm loose spinach leaves |
| 300gm roasted artichoke hearts |
| 600gm broccolini, leaves & stems intact |
| salt and pepper to season |
| juice of 1 lemon |
| 1 cup chopped leek |
| 1 tbsp. coconut oil |
| 1cm fresh ginger, peeled & grated |
| 3 c. gluten free liquid chicken stock |
| 2 1/2 c. water |
Directions
- 1
- Add the coconut oil and leek to a large pot.
- 2
- On medium heat melt the coconut oil and saute the leek. Season with salt and pepper.
- 3
- Add the potato chunks and saute for 3 minutes.
- 4
- Add the spinach, lemon juice, artichoke hearts & broccolini. Saute for a further 3 minutes. Chunks of potato may stick to the pot, that's ok - keep stirring.
- 5
- Add the ginger and stock. Stir well to remove any pieces stuck to the pot. Bring to a rolling boil and lower the heat. Add the extra water, ensuring the ingredients are completely covered and then stir.
- 6
- Once all ingredients are combined, cover and allow to simmer for 30 minutes. Check occasionally to ensure no veg is sticking to the pot.
- 7
- Use a stick blender to puree the mixture.
- 8
- Once blended, stir well and return to low heat, stirring occasionally for a further 30 minutes.
- 9
- Taste and season again if required.
- 10
- Serve immediately topped with fresh parsley and lemon rind, store in airtight containers for up to 3 days or portion and freeze for quick & hearty winter meals.
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