This soup recipe is one of my favourites not only because I love the taste of broccoli, but because it is health in a bowl. Broccoli is one of those vegetables that is full of goodness but we tend to only use the florets and throw away the thick stalk. However this is also full of flavour so there is no reason to throw this away, having it in a soup is perfect way to use it. Also I’m also trying to cook extra healthy lately and lose some weight, so having soups for dinner helps in that respect.
I like the fact that this soup is very creamy but without using any cream which would make it heavy. The green colour is enhanced by the spinach as cooked broccoli can loose some of it’s vivid green colour. The creaminess comes from the tofu which like in other soup recipes makes the soup thick and creamy but without adding much to the flavour. The tofu is also an important source of protein, which makes this soup a protein rich meal and also very satisfying. I tend to blend soups in my Nutribullet blender which is quite powerful, but I figure that if it can make wonderful smooth smoothies with ice cubes, then it can blend a soup until perfectly smooth and creamy and it does! There is no need to pass it through a sieve. I like to have this soup with some chunky whole bread and drizzle some extra virgin olive oil on top.
- 500g broccoli
- 250g frozen spinach
- 1 onion
- 4 tbsp olive oil
- 2 cloves garlic
- 500ml water
- 750ml vegetable stock
- 250g firm tofu
- salt and pepper to taste
- Finely dice the onion and garlic and sweat in a deep pan with the olive oil on a medium heat.
- Cut the broccoli into chunks including the florets and stalk. It’s all full of flavour!
- Add to the pan, together with the water and vegetable stock and bring to a gentle simmer.
- Add the frozen spinach and the tofu, broken into pieces with your hands.
- Bring to a gentle simmer again and cook for about 20-25 minutes.
- Take off the heat and blend until smooth.
- Serve with some chunky bread and a drizzle of extra virgin olive oil.