August 05, 2016
Soups/Stews, Vegetables, Broccoli,
Leek , Spinach, Budget-Friendly, Easy/Beginner Cooking, Kids Can Do It, Quick Meals, Fall/Autumn, Ladies Luncheon, Winter, Blender, Gluten-Free, Low Carbohydrate, Low Fat, No Eggs, Vegetarian more
Add toRecipe Book
Add toShopping List
"Inspired by Martha Stewart.
I usually make this soup using the broccoli's woody green stems.
I hate to through them away. I peel the tough, stringy outer skin off with a vegetable peeler."
Heat oil in a medium saucepan over medium-high heat. Add leek, turmeric and garlic and cook until tender, about 4 minutes. Add stock; bring to a boil. Add broccoli and cook, covered, until bright green and tender.
Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.
Working in batches, puree soup in a blender until smooth.(I use the immersion blender right on the pot).
Correct the seasoning and serve.
A nice drizzle of olive oil on top is always good =)
Kick start your day with one of these delicious fruit smoothies.
Remember when you fell in love with your favorite reseraunt food or drink item? Well,...
When the goblins are out and the night is upon us, hunger strikes in and these...
Recipe Stories / Blog
Parmesan in meatballs? One word: brilliant. You know when you’ve been eating...
Every potato pancake recipe I know of has one simple ingredient. Yup......
For those who like Japanese food, this is just like your California roll. Just,...