By Sari Huhtala
2 cups broccoli, stems and flowers, chopped
2 cups spinach, fresh or frozen
1 large organic potato, chopped, with skin on
1 large onion, chopped
4 cloves garlic, chopped
6 cups veggie broth
Handful of fresh parsley, chopped
Handful fresh basil, rosemary (optional)
Dash of cayenne or more to taste
Salt and pepper to taste
2 tbsp olive oil
In a large saucepan heat olive oil and garlic, onion, herbs and broccoli. Saute for 5 minutes then add the broth, along with the remaining ingredients. Simmer until veggies are cooked. Remove from heat and let cool slightly. Using an immersion blender puree the soup, or puree the soup in a blender.
The soup will keep well in the fridge for up to one week.