I Didn’t Get Pinched!

I nearly forgot yesterday was St. Patrick’s Day. Only after seeing green shirt on every grocery shopper and hearing my neighbors blare their party music (rap, not Gaelic) did I remember. While most of my green clothes lay in the hamper, making my holiday compliance slightly difficult, a few green vegetables sat in the fridge, begging to be incorporated into a festive dish.

 

With all of the rain pouring down lately I craved soup instead of the traditional corned beef and potatoes. Since I rarely want soup, I left the potatoes alone as I pulled out a pot to heat up broth on the stove. Not long after, I dipped my spoon into my creamy vegetable soup and polished off the whole bowl.

 

This may be a day late for St. Patrick’s Day, but maybe you’ll enjoy it for the next “green” holiday—Earth Day!  

 

 

Broccoli and Spinach Soup

serves 1 as a meal or 2-3 as an appetizer

Add some pasta and chicken to the boiling brother 3-4 min before adding the broccoli to turn this soup into a heartier dish. Serve with a crusty bread.

1 medium stalk broccoli

2 large handfuls spinach leaves (about ½ c.)

1½ c. vegetable broth

salt & pepper

1. Bring the vegetable broth to boil in a medium pot over medium heat. Chop the broccoli into bite-sized florettes, chopping up a bit of the stalk as well. Add the broccoli to the pot and bring to a gentle boil. Cook for 5-7 min or until tender. Add the spinach and stir until wilted.
2. Using an immersion or regular blender, purée the soup until smooth. Season with salt and pepper and serve hot.