Makes 6 servings.
Full of vitamins, minerals and proteins, this soup freezes well and is delicious hot, cold or at room temperature.
INGREDIENTS:
1 medium broccoli, about 1 pound
3 ½ to 4 cups vegetable broth
2 tablespoons extra virgin olive oil
½ pound baby spinach
One 13 ounce package frozen sweet peas, thawed
½ cup loosely packed mint
3-4 tablespoons lemon juice
Kosher salt
Freshly ground black pepper
PREPARATION:
Cut the broccoli into small pieces, peel the stem and cut the stem as well.
In a large saucepan, bring 3 ½ cups of broth to a boil, add the oil, the broccoli, spinach, peas, and mint. Bring to a boil over high heat. Lower the heat and cook, covered, until the broccoli is soft, about 20 minutes.
Puree in a Vitamix until smooth. Adjust the consistency with the extra broth.
Season to taste with lemon juice, salt and pepper.
