If you’re anything like us, this is the time of year when cravings for all the fresh food of Spring and Summer start to hit. And while it’s true that in most parts of the world, there isn’t a whole lot of fresh produce being harvested at this time of year, there are still some amazingly nutritious winter vegetables that will keep us going until the spring.
Broccoli is one of our favourite winter vegetables to lean on. It’s such a versatile vegetable and is delicious in so many different ways. You can steam it, roast it, braise it, eat it raw, or, as we’ve done here, make a delicious green soup.
We’ve paired broccoli with some other superstar ingredients to make a green soup that’s delicious and packed full of nutrition to get you through the winter months. There’s sweet potato for a good dose of vitamin A, a whole baby of baby spinach for some iron and folate, and frozen edamame for a good boost of plant-based protein. Plus broccoli which brings a whole lot of vitamin C and dietary fiber to the table.
This soup comes together in a flash, and if you use an immersion blender to purée it, it’s a one-pot meal. Plus, it freezes like a dream, so you can make a big batch and stash some away for busier days. Serve the soup with a scattering of edamame beans, or a swirl of plain yoghurt or cashew cream over the top.