Robust Green Soup
- 3 tablespoons ghee
- 1 leek
- 1 medium onion
- 4 garlic cloves
- 3 heads broccoli
- 1 jalapeño, seeds removed (optional)
- 6 cups veggie broth
- 1 lb spinach
- 1 tablespoon coconut aminos
- Salt, to taste
- Pepper, to taste
- Prepare the Vegetables
Cut off the green part of the leek and discard. Slice the remaining leek into 1/4-inch rings. Cut both ends off the onion, slice it in half, and remove the outer layer. Slice the onion into small wedges. Roughly chop the garlic. Roughly chop the broccoli, including the stems. Remove the seeds from the jalapeño and roughly chop.
- Sauté the Vegetables
In a large, heavy-bottomed pan, heat 3 tablespoons of ghee over medium heat. Add the leek and onion, and season with salt and pepper. Cook for 3-4 minutes. Add the garlic and cook for an additional 5 minutes, being careful not to burn.
- Add the Broccoli and Jalapeño
Add the chopped broccoli to the pan and stir to combine. If using, add the jalapeño.
- Add the Stock
Pour in the veggie broth and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 10 minutes.
- Add the Spinach
Stir in the spinach and cook for a few more minutes until the spinach wilts.
- Season and Blend
Add the coconut aminos and season the soup with salt to taste. Carefully transfer the soup to a blender in batches and purée until smooth.
- Serve
Top with your favorite additions like chili oil, sesame seeds, nutritional yeast, or parmesan, and enjoy!