Spinach and Broccoli Soup & Chopped Green Salad

with Citrus Avocado Cream Dressing

Spinach and Broccoli Soup & Chopped Green Salad

with Citrus Avocado Cream Dressing

Created by our own Joni Marie Newman

This recipe was created using the contents from the Large CSA Box from the week of 1/24/2021 - 1/31/2021. This soup is almost creamy, without any cream, and full of fresh spinach, broccoli, and romanesco (or cauliflower!) flavor. Perfect for a cold or rainy day. It freezes well, so makes a great make ahead recipe. The chopped salad is very versatile, and can be made with any combination of greens. It makes a lot, so feel free to cut the recipe in half if you have a smaller family.

Yield: 12 servings each

Ingredients

For the Spinach Broccoli Soup:

2 tablespoons vegetable oil

2 tablespoons minced garlic

1 cup chopped Rainbow Chard stems

1 head broccoli, including stems, roughly chopped, reserving 1/2 cup florets for salad)

1 head Romanesco (or cauliflower), including stems, roughly chopped, reserving 1/2 cup florets for salad)

1/2 box Spinach (about 4 cups leaves)

1/4 cup nutritional yeast, optional

1 tablespoon onion powder

1 tablespoon dried parsley

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

8 cups vegetable broth

Flesh from 2 avocados

For garnish: Sliced radishes, arugula, microgreens, Citrus Avocado Cream

For Citrus Avocado Cream:

Flesh from 2 ripe avocados

1/4 cup olive oil

Juice of 1 lemon

Juice of 1 orange

1 tablespoon minced garlic

salt, to taste

For the Chopped Salad:

1 bunch curly kale, stems removed, chopped

1/2 box (about 4 cups) spinach leaves, stems removed, chopped

1 bunch Rainbow Chard, leaves only, stems removed, chopped

Reserved 1/2 cup broccoli florets, chopped

Reserved 1/2 cup romanesco, chopped

1/2 box, about 3 cups, arugula, stems removed, chopped

1 orange, peeled and chopped into segments

1 1/2 cups sliced radishes, reserve a handful for garnish

Microgreens, for garnish

Method

To make the Spinach Broccoli Soup, to a large soup pot, with lid, heat oil over medium-high heat.

Add garlic and chopped chard stems. Sauté for 2 to 3 minutes.

Add chopped broccoli, romanesco, and spinach. Stir in spices. Toss to distribute. Cover to steam for about 5 minutes.

Add in vegetable broth, stir, cover and bring to a boil. Reduce to a simmer. Simmer for 45 minutes. Returning to stir about every 15 to 20 minutes.

Remove from heat. Add in avocado, and carefully puree with an immersion stick blender until smooth. (Alternatively, very carefully add to your tabletop blender in batches.)

Garnish with a few slices of radish, a leaf or two of arugula, a pinch of microgreens, and a drizzle of Citrus Avocado Cream, all floated right on top.

To make the Citrus Avocado Cream dressing, add all ingredients to the base of your blender and blend until silky smooth. If to thick, add a small amount of water or additional orange juice until desired consistency is reached.

Chill until ready to serve. If you have a squeeze bottle available, transfer to a squeeze bottle , which makes drizzling easier.

To make the Chopped Green Salad, first massage the chopped kale thoroughly with about 2 tablespoons of Citrus Avocado Cream.

Then, simply toss with remaining ingredients in a large bowl. Serve with additional radishes and microgreens as garnish, and, of course, a liberal amount of Citrus Avocado Cream.

Enjoy!