- 1 large bunch of broccoli
- 2 medium onions, chopped
- 2 stalks of celery, chopped
- enough water to just barely cover the veggies in the pot
- freshly ground black pepper
- sea salt
- 1 cup soaked cashews or almond milk
- 1 bay leaf
- 2-3 cups of fresh spinach
- fresh basil and mint, several sprigs of each
Place a large pot over low to medium heat. Sprinkle the bottom with a few pinches of salt and heat for about 1 minute. Then add the oil and heat for 30 seconds, making sure that the oil does not smoke. (If you are using a Teflon pot, then you will not need to do this step, but we are not big fans of Teflon. You can refer to our last newsletter for more on that story!) This will create a non-stick surface in your pot. Saute 2 medium onions in the olive oil and salt on low heat. If the onions start to stick then just add a few teaspoons of water.
Add celery and sauté for a few more minutes. Add the broccoli and the bay leaf and just enough water or stock to cover the veggies, and cook until the broccoli is just soft. Reduce heat and let simmer for 10 more minutes. Season with salt and pepper.
Remove from heat and blend the soup together with large handfuls of fresh spinach, basil and mint and the cashews or almond milk. (The cashews will make the soup thicker and creamier, almond milk will mean the soup will be thinner and lighter, you choose!) Serve and enjoy!