Fancy schmancy green smoothies are fine by me. But I like to kick it old school with my blended vegetables sometimes — with some green soup.
We get our color from broccoli and spinach and then trick it out with non-juice things like potatoes, leeks and garlic and top it all off with maple balsamic caramelized onions and some toasted almond flakes.
These onions are ideal on pretty much anything savory. I recommend adding a pinch of chili flakes to the batch for the perfect sweet and spicy mix. I love these on sandwiches, on roasted vegetable salads and stirred in to soup for extra texture and excitement.
There’s plenty of time for green juice in the future. Today, we soup!
Leek, Potato & Broccoli Soup
- 1 tablespoon oil (I used macadamia oil)
- 2 medium-large leeks, cleaned and finely sliced
- 6 garlic cloves, finely chopped
- 1 teaspoon fennel seeds
- 1 large potato, peeled and cut into small pieces
- 4 cups vegetable broth
- 1 medium head broccoli, trimmed and cut into small pieces
- 3 cups spinach
- salt and pepper, to taste
In a large pot heat oil over a medium high heat. Add leeks and a pinch of salt and cook, stirring, for about 5 minutes until the leeks soften. Add a splash of warm water to the pan if the leeks are sticking at all. Add garlic and fennel seeds and cook for another minute, stirring.
Add potato and vegetable broth to the pot and bring to a boil. Once boiling add broccoli and cover the pot reducing to medium-low. Let cook for about 10 minutes until everything cooks through and the potatoes are easily pierced with a fork. Stir in spinach.
Allow to cool for 10 minutes. Puree in a blender in batches or use a stick blender to get a smooth consistency. Season.
Serve with maple balsamic caramelized onions (see below) and toasted almond flakes.
Maple Balsamic Caramelized Onions
- 1 tablespoon oil
- 3 medium red onions – or a mix of yellow and red (whatever you’ve got) thinly sliced into half-moons
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple syrup
- pinch of chili (optional)
In a large pan, heat oil over a medium heat. Add onions and a pinch of salt and cook, stirring occasionally, for about 10-15 minutes, until very softened and getting golden. Add a little splash of water at any point if the pan gets too dry.
Add balsamic vinegar and allow to bubble down and reduce, about 2 minutes. Reduce heat to medium-low and cook for another 10 minutes (again, adding small splashes of water as needed.) Once completely softened, turn off the heat and stir in the maple syrup, another pinch of salt and chili (if you’re into that sort of thing). Stir to combine and set aside until you’re ready to serve.
I love having this on hand in the fridge for a couple of days to add to anything and everything.