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
- 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.
- Using an immersion or regular blender, purée the soup until smooth. Season with salt and pepper and serve hot.