Top O’ the Mornin’ to Ya! St Patrick’s Day is around the corner and I’ve been looking for something I could make that day other than the traditional corned beef and cabbage. I made this soup from an old WalmartLiveBetter magazine yesterday for the first time and wow! It was so good! Perfect for a winter’s day in so many ways……warm and satisfying, full of nutrition, and best of all, the most beautiful shade of emerald green. The colour alone brightened my spirits and reminded me that spring is on it’s way. And it’s perfect for St. Patrick’s Day! It’s nice and creamy but doesn’t contain cream, milk or butter so it’s great if you are trying to cut back on fats and calories. It makes 4 small-ish servings so it’s perfect as an appetizer but you could double the recipe if you want larger servings/more servings for a main course.
Cream of Green Vegetable Soup
Serves 4
1 onion, chopped
2 cloves garlic, finely chopped
2 tbsp olive oil
4 cups chicken broth
2 cups fresh or frozen broccoli florets
2 cups asparagus, fresh or frozen, cut into chunks
Salt and pepper
4 cups baby spinach
Baby spinach leaves for garnish
Feta cheese, crumbled
Place a large saucepan over medium heat. Soften onion and garlic in the oil. Add broth, broccoli, and asparagus. Season with salt and pepper to taste. Bring to a boil. Reduce heat and simmer, uncovered, for about 15 minutes, or until vegetables are tender.
Store in spinach and simmer for about 1 minute. Purée soup with a hand blender until smooth. Add more broth if needed. When ready to serve, top with spinach leaves if using and crumbled feta.
