broccoli-spinach soup

This soup is so beautifully, brilliantly emerald green that I really should save it for St Patrick's Day. But it is also incredibly healthy, zip-fast to make, and delicious so I really could not (in good conscience) be so selfish as to not share immediately. It's one of the best ways to get a good big dose of greens in one sitting that I have had in a long time.


I added  hot sauce and more onion to the original recipe - the hot sauce because it just wanted to be there, the onion for health. And it tasted better.


broccoli-spinach soup
(slightly adapted from Whole Living Magazine)


1 Tbsp olive oil
1 medium onion, chopped
4 scallions, white and green parts thinly sliced
4 cups organic chicken broth
6 cups chopped broccoli
6 cups fresh baby spinach
1/2 cup freshly grated Parmesan cheese
2 Tbsp tahini
sea salt and freshly ground black pepper
Sriracha  aka rooster sauce


Heat oil in a medium saucepan over medium-high heat. Add onion and cook until beginning to be tender, add the scallions and cook another 2 minutes. Add broth, bring to a boil. Add broccoli and cook, covered, until bright green and tender - about 3 minutes.


Remove pan from heat and stir in the spinach, Parmesan, and tahini. Season with salt and pepper to taste. Using a hand blender, puree soup until smooth. (If you are using a counter-top blender to puree the soup, be sure to let it cool slightly first or you will be wiping down your walls and ceiling.)


Drizzle with sriracha and sprinkle a bit more Parmesan on each serving. Pass the sriracha - so everyone is happy with the hot :)


Note: this saved and reheated beautifully. Still bright and green, both in colour and flavour.