The greens in this soup from Hannah Bronfman's new cookbook Do What Feels Good have a lot of promise: antioxidants, plenty of vitamins, cancer prevention and the like. Health benefits aside, it also tastes excellent, thanks to a handful of refreshing mint and fresh oregano. "You can eat it chunky, but I like to blend it in my Vitamix," Bronfman says. If you go that route, she suggests adding a bit of coconut cream into the mix when blending.
Learn more about Hannah Bronfman's new cookbook here.
Recipe adapted from the book DO WHAT FEELS GOOD: Recipes, Remedies and Routines to Treat Your Body Right. Copyright © by Hannah Bronfman. Published on January 8, 2019 by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
¼ cup extra-virgin olive oil
1 teaspoon sea salt
1 onion, diced
¼ cup broccoli florets, chopped small
2 zucchini, diced
1 teaspoon dried basil
4 garlic cloves, chopped
¼ cup fresh mint, chopped
2 tablespoons fresh oregano, chopped
3 cups baby spinach
6 cups bone broth or vegetable broth
1 cup frozen peas
1. Heat a large stockpot over medium-high heat
2. Add the olive oil, salt, onion, broccoli, zucchini, basil, garlic, mint and oregano. Cook, stirring frequently, until the zucchini is tender, the broccoli is bright green and the onion is soft.
3. Add the spinach and broth and cook for 15-20 minutes, then add the frozen peas.
4. Cook for an additional 5 minutes and serve.