- 4 cups low sodium chicken broth
- 2 cups water
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 onion, diced
- 1 t. peeled, minced ginger
- 2 t minced garlic
- 2 T. olive oil
- 15-20 white button mushrooms, cut into bite sized pieces
- 4 cups packed, fresh chopped spinach
- salt and pepper to taste
Bring the chicken broth to a boil and add the cauliflower, broccoli, onion, ginger and garlic. Cook over medium heat for 20 minutes. At the same time, in a saucepan over medium heat, add the oil and the mushrooms. Saute for 5 minutes or until the mushrooms are soft. Turn off the heat and add the spinach to the mushrooms. Add the spinach and mushroom mixture to the chicken broth mixture. Cook over medium heat for 5 more minutes. remove the soup from the burner and let cool for 10 minutes. Working in batches blend the soup until a nice slightly lump texture is achieved. This won’t take long. be careful not to burn yourself. Return the mixture to the heat, set at low, and let cook 5 more minutes. Season with salt and pepper and serve warm. Enjoy.
This recipe should make 6 medium servings or 4 large. I put the leftovers in the fridge and eat it for several meals. I’ve even added a 13 oz can of black beans to the pot just before blending. The beans add more texture and more protein.