Super Green Soup- Broccoli Spinach Cilantro
Super easy, super fast, and super green. Chock full of nutrients, this soup is also totally vegan and paleo-friendly too. It’s the perfect dinner for your clean-eating dietary cleanse program, or for any weeknight dinner. (I like to make it a satisfying meal with my low-sugar, gluten-free cobbler.)
I love cilantro, but I realize not everyone does (the horror!). Plus, it’s not always available or in season. Feel free to omit it; the soup will still be still wonderful.
I use a lot of black pepper here and like the edge it adds. If you’re not sure, start with just 1 teaspoon of black pepper and take it from there. The red pepper is totally optional. Don’t add it if spices upset your stomach (as they do mine.) You can always let people adjust theirs to taste at the table.
This dinner can be ready to go in half an hour. Then just let it cool enough to blend, and serve!
Super Green Broccoli Spinach Cilantro Soup
Makes a large pot, easily enough for four full bowls or more.
2 tablespoons olive oil
1 small onion- diced finely
2 cloves garlic- minced or finely sliced
1 tablespoon fresh ginger- minced (or 1 heaping teaspoon dry)
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon red pepper flakes (optional)
1 large head broccoli- stalks diced, florets chopped separately
1 large bunch fresh spinach- washed thoroughly and roughly chopped
6 cups water or good tasting stock
1/2 to 1 cup whole coconut milk
1 large bunch fresh cilantro- washed and minced
Fresh lemon juice
Prep the broccoli and spinach.
In a soup pot, sauté the onion, garlic, fresh ginger, salt, pepper and red pepper in the olive oil over medium heat for about 3 minutes until strongly fragrant and starting to cook.
Add the broccoli stalks. (I roughly cut the thick skins off the thick parts of the stalks and dice the hearts. Smaller stalks that are closer to the florets don’t require peeling.) Sauté another minute or two.
Add the 6 cups water or stock. I used water and 1 cube good vegetarian bouillon.
Then add the broccoli florets. Bring to a low boil for about 10 minutes, until the broccoli stalks are just tender.
Add half of the bunch of prepped and chopped spinach. Bring just to a boil again, about 3 minutes.
If you haven’t already, wash and mince the cilantro.
Turn the heat to the lowest setting. Add the coconut milk. I usually use 1/2 cup, but feel free to go with up to 1 cup for a heartier soup.
Then wilt in the rest of the spinach and stir in the cilantro.
Turn the heat off and let it rest, covered, for up to 30 minutes.
Blend in the pot with a hand blender stick, or transfer in batches to a blender, until completely pureed.
Add salt, pepper, and olive to taste. Serve with lemon wedges to squeeze on top.
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