In this cold weather, there is nothing better than a nice bowl of homemade soup. This soup gets its creaminess from pureeing and is a beautiful shade of green. Its main ingredients are broccoli and spinach; primary sources of lutein and zeaxanthin, anti-oxidants that may help reduce the risk of age related Macular Degeneration or slow it’s progression. Broccoli is also a source of vitamin C, while spinach and carrots provide vitamin A, also beneficial to eye health.
Ingredients
680g broccoli
2 tablespoons unsalted butter
2 tablespoons olive oil
1 small onion, diced (1/4-inch)
1 stalk celery, diced (1/4-inch)
3 chopped garlic cloves
1 large carrot, diced (1/4-inch)
Salt and freshly ground black pepper
2 teaspoons fresh thyme leaves (or ½ teaspoon dried)
1 litre chicken stock
500g fresh spinach leaves
2 teaspoons grated lemon zest (from 1 lemon)
300ml heavy cream (optional)
*Homemade croutons (optional)
Sour cream or crème fraiche (optional)
Method
· Remove the florets from the broccoli stems and put to one side. Peel the tough outer skin from the stems and trim off the fibrous ends.
· Cut the stems lengthwise into slices about ½-inch thick and then crosswise into ½- inch pieces.
· Heat the butter and olive oil on a medium-high heat until hot. Add the onion, celery, and garlic, lower the heat to medium-low, and season with salt and pepper.
· Cook the vegetables slowly until tender, about 10 minutes. Keep the heat low.
· Add the thyme and stir.
· Add the broccoli stems, diced carrots, and chicken broth and bring to a boil.
· Cook, uncovered for 3 minutes. Add the florets and continue to cook until soft, about 5 more minutes once the mixture comes back to a boil.
· Use a blender or hand held blender to puree the soup.
· When ready to serve, return the soup to the pan and reheat over gentle heat. Stir in the cream. Taste and adjust the seasoning with salt and freshly ground black pepper.
· Soup can be served with croutons and/or a dollop of either sour cream or crème fraiche.
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