Spigarello and Broccoli Soup Recipe
Full of nutrients and flavor.
Yield: 64 ounces
Spigarello and Broccoli Soup
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
Spigarello is in the same world as broccoli, making this soup an excellent combination of Winter nutrients. It's also warm, cozy and flavorful. It makes plenty of soup to store for later.
Ingredients
- 1 Pound of Broccoli (a little more or less is ok)
- 1 Bunch of Spigarello
- 1/2 Bunch of Parsley
- 4 Cups of Water
- 1 Small Red Onion (optional)
- 6 oz. Mushrooms of Choice ( I used king Oyster, brown or shiitake works too)
- 1 Can of Coconut Milk, or 2 Cups of Half and Half
- 2 Tsp. Fennel Seed or Chopped Fennel Fronds
- 1/2 Tsp. Sea Salt
- Black Pepper
- Option to add a Teaspoon of Mustard Seeds or fresh grated Ginger
Instructions
- Sauté chopped red onions in a large pot, with a little avocado oil.
- Add chopped mushrooms, fennel seeds, and sea salt to the onions, and sauté a few minutes. If you're using fennel fronds instead, save them for later. I like the seeds.
- Add 4 cups of water to the pot and bring to a simmer. Let it simmer for about 10 minutes to soak up the flavor.
- Add chopped broccoli. Use the trunk of the broccoli as well. Simmer until the broccoli is cooked through, but don't let it get too soft.
- The last 5 minutes of cooking, add chopped spigarello and parsley. Add some cracked black pepper.
- Pour all ingredients into a blender with coconut milk, or half and half, or some cream works too. Blend it at medium speed (dial 7 on vitamix), about 30-40 seconds so it's smooth but not velvety. There's some texture to it.
Notes
I use a stainless steel container form vitamix, so that I'm not blending hot soup in plastic. If you don't have a glass or stainless steel container for your blender, let the soup cool down some before you blend it.
