Vegan Broccoli Soup
Servings
2 Servings
Ingredients
- 5 cups vegetable broth
- 2 Yukon Gold potatoes cut into 1/2-inch cubes
- 1 onion finely chopped
- 1/2 cup celery
- 4 1/2 cups coarsely chopped broccoli
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 cups trimmed and washed spinach
- 1/2 cup chopped celery
Instructions
- Pour the 5 cups vegetable broth into a pot.
- Add the potatoes, celery and chopped onion, bring to a simmer, cover, and cook for 5 minutes.
- Stir in broccoli and basil, and return to a simmer; cook until the potatoes are tender, about 10 minutes.
- Transfer about half the soup to a blender, add 1 cup spinach at a time and blend until smooth.
- Repeat with rest of the soup and spinach. Return all blended soup to pot and stir very well. Serve.
- Recipe published in JOY of KOSHER with Jamie Geller Magazine Purim 2014 SUBSCRIBE NOW
