Creamy Vegan Green Soup

  • 2 cups broccoli, stems and flowers, chopped
  • 2 cups spinach, fresh or frozen
  • 1 large organic potato, chopped, with skin on
  • ½ a fennel bulb, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 6 cups veggie broth
  • Handful of fresh parsley, chopped
  • Dash of cayenne or more to taste
  • Salt and pepper to taste
  • 2 tbsp olive oil

In a large saucepan heat olive oil and garlic, onion, fennel and broccoli. Saute for 5 minutes then add the broth, along with the remaining ingredients. Simmer until veggies are cooked. Remove from heat and let cool slightly. Using an immersion blender puree the soup, or puree the soup in a blender. The soup will keep well in the fridge for up to one week.

May 21, 2018