broccoli spinach soup

A last minute idea turned out to be incredibly delicious and full of good-for-you ingredients. Give it a go if you're a fan of broccoli, though you could do it with cauliflower, asparagus, or your favorite vegetable. (I realize I may be jumping into a higher caste by listing the actual recipe...hopefully the domestic goddesses will forgive me.)

Broccoli Spinach Soup

(serves about 4)

Dice 1/2 onion (yellow or white are fine but red is too much for this soup)
Dice 1 clove of garlic
Chop 2 celery stalks
Coat a pan with EVOO and turn on medium heat.
Saute these three ingredients adding a bit of salt, black pepper, and about 1 tsp of oregano

Take 2 heads of broccoli and thinly chop both stalks; add to your pan
Break up the heads of the broccoli and add them to the pan as well
Simmer the vegetables for a few minutes
Add about 2 cups of spinach and fold into your veggies until the spinach is wilted

(You won't taste the spinach but it adds a wonderful creamy texture and extra vitamins!)

Turn off the heat on your pan.
Scoop vegetables into a blender
Pour a little milk into the blender and blend until you have a creamy soup

Once blended, pour back into your pan and turn on low heat. Add chicken stock (or for a veggie dish, use vegetable stock) and stir in more stock and milk until you have the consistency you want. Serve with grated parmesan and enjoy!