Soups | Vegetarian

Broccoli, Cavolo Nero and Spinach Soup

July 4, 2018

This  simple but very delicious soup is perfect for a Monday when you feel like you’ve over indulged at the weekend and need a healthy bowl of goodness to make you feel better and nourish your body. Broccoli, cavolo nero and spinach – a very good combination, but other greens would work well too. My soups are never the same, it depends on what I have in the fridge at the time. Seasonality is another big factor for me too – vegetables in season always taste better, they can be sourced locally and cost less too. I grow sorrel in my garden which works very well in this soup as it adds a bit of sharpness and tanginess which makes the soup more refreshing. Sorrel is surprisingly beneficial for an individual’s health however, it’s something you don’t often see in our grocery stores these days…

I am a big fan of broccoli. Most days we would have broccoli in a soup, salad or as a side dish. Give me a big bowl of cooked broccoli with a bit of dressing and a sprinkle of some toasted seeds or chopped nuts (and maybe a soft boiled egg too) and I’m happy 🙂 Other cruciferous vegetables such as cauliflower, kale, brussels sprouts or cabbage would be delicious in this soup as well.

 

 

Serves 4

  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 200g broccoli, cut into florets
  • 30g cavolo nero, stalks removed, leaves shredded
  • 30g spinach
  • 800ml vegetable stock
  • salt and pepper, to taste

 

Heat the oil in a large saucepan, add the onion and garlic and saute until translucent.

Add the broccoli and cavolo nero to the pan, cook for 5 minutes, then add the stock and simmer for another 10 minutes until the broccoli is soft.

Finally add the spinach and remove the pan from the heat (the spinach will cook as it’s mixed into the soup).

Blend the soup until smooth, season with salt and pepper and serve immediately!

Enjoy!

 

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  1. Love the simplicity! Love the ingredients.

    I was intrigued by “cavolo nero”. I googled it and it turns out I knew what it was all along, except I knew it by another name – dinosaur kale! Turns out cavolo nero has many names: “Lacinato kale (called cavolo nero, literally “black cabbage”, in Italian and often in English) is a variety of kale with a long tradition in Italian cuisine, especially that of Tuscany. It is also known as Tuscan kale, Tuscan cabbage, Italian kale, dinosaur kale, black kale, flat back cabbage, palm tree kale, or black Tuscan palm. Lacinato kale has been grown in Tuscany for centuries, and is one of the traditional ingredients of minestrone and ribollita.”

    Thanks for posting. I will make this this weekend after I go to the farmers market!

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