Ingredients
The following ingredients have 7 Servings
- 1 tablespoon olive oil
- 1 small white onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 8 cups Kitchen Basics Vegetable Stock
- 1 small head broccoli, chopped into bite-sized florets
- 1 small head cauliflower, chopped into bite-sized florets
- 1 (15-ounce) jar white beans, rinsed and drained
- 2 teaspoons ground cumin
- 1-2 teaspoons sea salt
- pinch of crushed red pepper flakes and freshly-cracked black pepper
- 6 cups (about 5 ounces) baby spinach
- zest and juice of 1 lemon (about 2 tablespoons juice)
- toppings: sliced avocado, chopped fresh cilantro, and/or toasted seeds (pepitas, sunflower seeds, etc.)
Instruction
- Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened and translucent. Stir in the garlic and sauté for an additional 1-2 minutes, stirring occasionally, until fragrant.
- Add in the vegetable stock, broccoli, cauliflower, white beans, cumin, 1 teaspoon sea salt, crushed red pepper flakes and black pepper, and stir until combined. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 5-8 minutes, or until the broccoli and cauliflower are tender. Stir in the spinach and cook for 1 minutes, or until it is slightly wilted.
- Use an immersion blender (or transfer the soup in batches to a traditional blender) to puree the soup until smooth.
- Stir in the lemon zest and juice until combined. Then taste, and season the soup with additional salt and pepper if needed.
- Serve warm, garnished with your desired toppings. Or refrigerate in a sealed container for up to 3 days.
