[custom_frame_right shadow=”on”]Broccoli, Spinach and Ginger Soup[/custom_frame_right] Boost your lymphatic system in a big way with this super-tasty, super-refreshing and super-good-for-you broccoli soup. And it’s quick to make too. We loved it!

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, chopped
  • 2 tablespoons diced onion
  • 2.5-centimetre piece of fresh ginger, peeled and chopped
  • 4 cups fresh broccoli, broken into florets
  • 250 grams fresh spinach
  • 3 parsnips, peeled, cored and chopped
  • 2 sticks celery, trimmed and chopped
  • 1 handful fresh parsley, chopped (roughly chopped)
  • Water
  • Salt and freshly ground black pepper to taste
  • Lemon juice

Method

  1. In a large, deep saucepan, heat the olive oil over medium heat and stir in the garlic, onion and ginger. Stir for a few minutes, then add the chopped broccoli, spinach, parsnips, celery and parsley. Stir until the spinach wilts.
  2. Add water, just enough to cover the vegetables, bearing in mind that spinach cooks down quite dramatically, so don’t add too much water at first. You can always thin the soup later if necessary.
  3. Heat until almost boiling, then reduce the heat until the liquid is simmering lightly and cover the saucepan. Cook for about 15 minutes until the veggies are softened.
  4. Purée the soup with a hand-held blender. Adjust seasoning to taste, add a squeeze of lemon and serve.
  5. Serves 4.

    Acknowledgements & Photo credits

    This recipe was found on www.yummly.com and was created by Karina Allrich (http://glutenfreegoddess.blogspot.com)

  1. Soup photo courtesy of Gluten Free Goddess Recipes / glutenfreegoddess.blogspot.com
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