It’s snowing again in Denver. Apparently nobody told Mother Nature that it is almost summer. But mothers are notoriously busy people, so maybe she missed the message?
Weather like this screams for comfort food, but the calendar doesn’t lie and summer is creeping in fast. So while a gigantic pot of spaghetti and meatballs accompanied by a loaf of buttery garlic bread and two huge glasses of Cabernet sounds delicious, the aftermath wouldn’t be worth it. Yes, yes, we know the Epicurean meatballs are amazing. We ate them ALL WINTER with abandon. They are now on the FBI’s most wanted list. They are that good.
Instead, how about a decadent little soup today? This soup was published in the recent issue of Whole Living magazine and it is phenomenal for a variety of reasons. It is delicious. It is easy to make. It is super-duper healthy. It doesn’t require changing into loose-fitting clothing prior to eating. Bonus! Whip up a batch of this today (we double it) and banish those blues with this green soup.
Prep time: 15 minutes | Cook time: 1 hour | Makes: approximately 4 servings
- 2 tbsp extra-virgin olive oil
- 1 yellow onion, minced
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 4 cups Cleansing Broth (Whole Living suggests making your own broth but we substituted with an organic vegetable broth)
- 1 head broccoli, trimmed and chopped (6 cups)
- 3 cups baby spinach
- 1 avocado, chopped, plus more for garnish
- Coarse salt and freshly ground black pepper
- Heat oil in a medium pot over medium heat.
- Add onion, garlic, and pepper flakes and cook, stirring, until tender, 6 to 8 minutes.
- Add broth and bring to a boil.
- Add broccoli and cook, covered, until bright green and tender, about 2 minutes.
- Season with salt and pepper.
- Remove from heat, stir in spinach, and let cool slightly.
- Transfer soup to blend and puree with avocado.
- Adjust seasoning. Garnish with avocado and a drizzle of olive oil.