This is a simple soup that’s packed with greens for those days when you mostly just want a hug in a bowl – without feeling weighed down.
gluten-free, vegetarian, vegan
Herby Brothy Soup
1 package broccolini, chopped
1 can chickpeas, drained
1 c. parsley, chopped
1/2 large onion, chopped
4 cloves garlic, chopped
1/2 c. basil, sliced
1 package baby spinach
Salt, pepper, citrus juice
Thick yogurt (I used a Skyr-style soy yogurt)
4 c. vegetable stock
I’m a large pot, sweat the onion and garlic in a little olive oil until translucent.
Add the broccolini, chickpeas, parsley and stock. Season with salt & pepper and simmer :20.
Turn off the heat, mix in the basil & spinach, taste for seasoning and add more salt & pepper if necessary.
Cool a bit and pulse a few times in a food processor.
To serve, squeeze with a little citrus, add a little chopped avocado, a dollop of yogurt and a swirl of olive oil.