Creamy Broccoli, Mushroom, and Spinach Soup
recipe by Christina Provo
comforting soup that's packed full of healthy vegetables. While the
soup contains no actual cream, the addition of oatmeal helps to bind the
soup together after it’s pureed.
Yield: 4 servings
Prep time: 35 minutes
1 1/2 cups chicken or vegetable broth, or water mixed with 2 teaspoons chicken or vegetable bouillon
3 cups water
2 cups broccoli florets
1 1/2 cups coarsely sliced portobello mushrooms
1 1/2 cups baby spinach, chopped
1 small onion, chopped
1 tablespoons plus 1/2 tablespoon olive oil
2 teaspoons dried basil
1/4 teaspoon white pepper
3/4 teaspoon coarse salt
1 tablespoon white wine vinegar
1/2 cup oatmeal
3 tablespoons parsley, finely chopped
Sour cream for serving
Finely grated lemon zest
chicken broth and water to a boil in a medium-sized pot on high heat.
Once boiling, add broccoli and boil for 1 minute. Reduce heat to medium
and maintain a rapid simmer.
- In a skillet, heat 1 tablespoon
olive oil on medium heat. Once hot, add onion and saute for 1 minute.
Stir in basil, white pepper, and salt. Add mushrooms, spinach, and
remaining 1/2 tablespoon olive oil; saute for 2 minutes or until spinach
has reduced and mushrooms have cooked down a little. Deglaze the
skillet with white wine vinegar and cook for 30 seconds. Transfer
content to the pot with broccoli and stir in oatmeal. Simmer on medium
for 15 minutes.
- Carefully ladle a third of the soup into a
blender or food processor. Cover and puree until smooth, pouring the
soup into a bowl. Repeat with remaining soup. (You can use an immersion
blender instead, pureeing soup right in the pot until completely
smooth.) Pour back into pot, taste for seasonings, and simmer until
heated thoroughly. Serve with parsley, sour cream, and lemon zest.