This is the perfect soup to make when you feel like you're getting sick. The greens are packed with phytonutrients and antioxidants that will have you on the mend in no time.
Swap options: I love the super-subtle coconutty notes from the unrefined coconut oil, but if you don't have any you could use olive oil instead. To add even more nourishing ingredients, try ginger or cayenne to kick up the heat and clear your sinuses. Stir in some cooked quinoa for a heartier meal.
- 2 tablespoons unrefined coconut oil, divided
- 1 onion, diced
- 1 sweet apple (such as Gala, Honeycrisp or Braeburn), diced
- 4 cloves garlic
- 2 teaspoons sea salt, divided
- 5 cups (1 pound) frozen broccoli florets
- 3 cups (5 ounces) baby spinach
- 4 cups gluten-free vegetable broth
- Freshly ground black pepper
1. In a large saucepan, heat 1 tablespoon of the coconut oil over medium-high heat. When it shimmers, add the onion, apple, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 to 7 minutes, until the vegetables have softened.
2. Add the broccoli, spinach, broth and remaining teaspoon of the salt. Bring to a boil, then reduce the heat to medium-low and simmer for about 10 minutes, until the broccoli is tender and the spinach has wilted.
3. Remove the pot from the heat and purée directly in the pot using an immersion blender, or, working in batches, transfer the mixture to a blender and purée until smooth (be careful when blending hot liquids); return the soup to the pot. Stir in the remaining tablespoon of oil.
4. Serve in bowls topped with some pepper.