Roasted Broccoli and Spinach Soup
Preparation Time 20 minutes
Cook Time 30 to 40 minutes
Serves about 4 to 5
Ingredients
Garlic 2 cloves
Broccoli 2 pounds
Spinach leaves 4 to 5 cups
Olive oil 2 tbsp
Chicken stock/Vegetable stock 2 to 3 cups
Salt and Pepper to taste
Method
Preheat the oven to 400°. In a roasting pan, toss the broccoli and garlic cloves with the olive oil and season with salt and pepper. Roast for about 20 to 25 minutes, or until tender.
In some boiling water add the spinach leaves until wilted. Strain the hot water from the leaves and shock them under cold running water for about 30 seconds, to prevent the leaves from becoming dark.
Add the roasted garlic, broccoli and spinach and puree in a blender, until smooth. Add some broth if needed to puree the vegetables. Transfer the puree to a pot and add the remaining broth, bring to a simmer. Season with salt and pepper and serve with some chili oil.
Note: Chili oil can be made by heating about 4 to 6 tablespoons of vegetable oil in a small pan. Turn off the stove and add about 2 tbsp of red chili powder and about a 1/4 to 1/2 teaspoon of salt. Mix the chili in the warm oil and use it as a spicy garnish for soups.
