Today is Friday.
It is almost unbelievable that next Thursday I will be on a plane, leaving Germany forever. Well, at least as a resident… maybe one day I’ll come back to visit.
I’m SO excited to visit my family again! But really, very VERY sad to be leaving this chapter of my life behind. I’ve made so many great memories with my babies here and seen so many wonderful places.
Of course, I haven’t been home in TWO YEARS, so I am aching like crazy to see my family again.
You could call it a bittersweet departure for sure.
In anticipation of the move, we’ve been busy getting things packed up and sent over. It feels like chaos. That is where recipes like this come in handy.
Soup is such a quick and simple thing to throw together when you don’t have much time to devote to meals. I served this with a simple veggie sandwich (multi-grain bread, avocado, pesto, tomato, sprouts, and hummus- YUM!). These are my favorite kind of meals.
I got the base of this soup recipe from Cooks Illustrated. But I veganized it and made it my own.
It is SUPER healthy, creamy, and oh-so-delicious! Especially if you are a cream-of-broccoli-soup kind of person. Which I am (Bonus- my 16 month old loved it, hehe!).
And gosh, it feels like forever since I’ve posted a recipe that wasn’t sweet. It’s long overdue! Especially since I am supposed to be cutting down on my sweets…
SO it’s about darn time!
- 2 tablespoon olive oil
- 1½ pounds broccoli, florets chopped into 1-inch pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons dry mustard
- pinche cayenne, optional
- sea salt and pepper
- 1 cup water
- 3 cups vegetable broth
- ¼ teaspoon baking soda
- 2 cups (2 ounces) baby spinach
- ½ cup nutritional yeast
- 1 tablespoon fresh lemon juice, optional
- In a dutch oven, heat olive over medium-high heat. Add broccoli, onion, garlic, mustard, cayenne, and 1 teaspoon salt and sauté, stirring frequently, until fragrant, about 6 minutes. Add 1 cup water and baking soda. Bring to simmer, cover, and cook until broccoli is soft, about 20 minutes, stirring halfway through.
- Add vegetable broth and bring to a boil. Reduce heat and bring soup to a simmer. Stir in spinach and cook until wilted.
- Purée the soup, in batches, using a blender. Return soup to dutch oven and stir in nutritional yeast and lemon juice. Season additionally with salt and pepper as needed to taste.