• Nancy Grenier

CREAMY BROCCOLI & SPINACH SOUP

WITH VEGNATURE HERBES DE PROVENCE & ONIONS PLANT-BASED GOAT CHEESE.



If you are like me, you are always looking for new & tasty ways to incorporate more vegetables, and therefore, more greens into your plate. Who can relate?


Search no more. Today I am presenting you my 10 ingredients creamy broccoli and spinach soup. Ready in just 15 minutes, this creamy soup is perfect for a quick dinner after a long day of work. The addition of VegNature into the preparation is the secret of the recipe. Indeed, this is what gives this soup its body and texture! And what about this green color? So alive.


Friendly reminder. If you bring some leftovers at the office the next day you will definitely make some jealous.


Enjoy.


Happy cooking!

Nancy

Preparation | 15 minutes

Cooking | 5 minutes

4 portions


INGREDIENTS

  • 1 head of broccoli (about 2 cups, 500 ml)

  • 3 cups (750 ml) raw spinach

  • ¼ tbsp. (1.25 ml) dehydrated basil

  • ¼ tbsp. (1.25 ml) dehydrated dill

  • ¼ tbsp. (1.25 ml) salt

  • 1 small yellow onion

  • 2 tsp. (30 ml) olive oil or other cooking oil

  • ¼ cup (60 ml) white wine

  • 1 tsp. (15 ml) maple syrup

  • 2 cups (500 ml) vegetable broth

  • 1/3 Herbes de Provence & Onion VegNature plant-based goat cheese log (45 g)

STEPS

  1. Cook the broccoli. Set aside.

  2. Cut the onion roughly.

  3. Cook over medium heat onions with olive oil and salt until they are translucent.

  4. Deglaze with white wine and maple syrup.

  5. Add the vegetables broth and bring to a boil.

  6. Transfer into a food processor (Vitamix) and add the rest of the ingredients (broccoli, spinach, herbs, VegNature Herbs de Provence & Onions plant-based goat cheese log).

  7. Blend well until you obtain a light cream without lumps.

  8. You are done!

Warm, healthy & delicious.

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