Broccoli
Spinach
Parsley
Watermelon
Apples
Nectarines
Pluots
Patty Pan Squash
Kale
Cherry Tomatoes
I made a great soup: Creamy Broccoli Spinach Soup, it was a hit! It was so fast and easy to make, definitely will be making it again!
Creamy Spinach & Broccoli Soup
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, crushed
1 bay leaf
1 1/2 cups peeled and diced potatoes (2 medium sized ones)
2 1/2 cups chicken stock
2 cups chopped broccoli
1 9-ounce bag baby spinach
2/3 cup fresh grated Romano cheese
Juice of 1/2 lemon (about 1 tablespoon)
Salt and pepper to taste
In a Dutch oven pan, heat olive oil and saute onion, garlic and bay leaf over low heat until veggies are tender (about four minutes). Add potatoes and chicken stock and simmer for five minutes. Add broccoli and spinach and gently simmer for ten minutes until broccoli is tender, but still bright green.
Puree soup using a wand style blender until smooth. Add Romano cheese and lemon juice and stir to incorporate. Remove bay leaf and after testing the flavor, add salt and pepper to taste. Serve with a dollop of plain yogurt.
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, crushed
1 bay leaf
1 1/2 cups peeled and diced potatoes (2 medium sized ones)
2 1/2 cups chicken stock
2 cups chopped broccoli
1 9-ounce bag baby spinach
2/3 cup fresh grated Romano cheese
Juice of 1/2 lemon (about 1 tablespoon)
Salt and pepper to taste
In a Dutch oven pan, heat olive oil and saute onion, garlic and bay leaf over low heat until veggies are tender (about four minutes). Add potatoes and chicken stock and simmer for five minutes. Add broccoli and spinach and gently simmer for ten minutes until broccoli is tender, but still bright green.
Puree soup using a wand style blender until smooth. Add Romano cheese and lemon juice and stir to incorporate. Remove bay leaf and after testing the flavor, add salt and pepper to taste. Serve with a dollop of plain yogurt.
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