Broccoli Spinach Soup Recipe
Healthy,
creamy and paleo Broccoli Spinach Soup made with flavorful leeks and brought to
perfection by a golden poached egg!
Ingredients
·
1 leek sliced
·
3 cloves garlic sliced
·
2 heads broccoli organic
·
2 golden
potatoes diced
·
6 c vegetable
stock or water organic
·
3 c baby
spinach packed organic
·
5 sprigs thyme leaves
only
·
1 leaf bay
·
2 tbsp extra
virgin olive oil organic
·
Sea
salt to taste
·
1 pinch red
pepper flake or to taste
·
Black
pepper freshly cracked
·
4 poached
eggs organic
·
4
tbsp fresh herbs for garnish
Instructions
1. Slice
and rinse the leeks well. Drain on paper towels.
In a
cast iron pot heat up the olive oil and sautéed the leek with a pinch of sea
salt until translucent. Meanwhile dice the potato and broccoli into small
pieces.
2. Add
the red pepper flakes, garlic and potatoes to the pot and toss to coat in the
oil with the onions. Pour In the vegetable stock or water and bring to a
simmer. Add the broccoli, thyme and bay leaf and allow them to simmer together
until tender and cooked through but not mushy. About 10 minutes or so.
3. ………………………………………
4. …………………………………………………..
Full instructions: Click here
