We loved it with a perfectly creamy poached egg in the middle, and a good drizzle of golden extra virgin olive oil. But of course you can keep it vegan if you like and add some crispy pan seared tofu instead of the poached egg.
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- 1 small onion, diced
- 3 garlic cloves, sliced
- 2 heads broccoli, organic
- 2 golden potatoes, diced
- 6 Cups vegetable stock, organic
- 2 Cups baby spinach, packed organic
- The leaves from four sprigs of thyme
- 1 bay leaf
- 2 Tablespoons extra-virgin olive oil
- Sea salt, to taste
- Pinch of red pepper flakes, to taste
- Black pepper, freshly cracked, to taste
- 4 poached eggs, for garnish
- fresh herbs, for garnish
In a cast iron pan, heat the olive oil and sauté the onion with a pinch of sea salt until translucent. Meanwhile, dice the potato and broccoli into small pieces.
Add the red pepper flakes, garlic, and potatoes to the pan, and toss to coat in the oil. Add the vegetable stock, and bring to a simmer. Add the broccoli, thyme, and bay leaf, and allow them to simmer until the broccoli is tender, cooked through, but not mushy, about 10 minutes..
Discard the bay leaf, and using a hand-held blender, purée the soup in the pot until smooth and creamy. Adjust seasoning to your taste with the sea salt, and remove the pan from heat.
Add the baby spinach to the soup, give it a nice stir and cover with a lid for a couple of minutes. The spinach will wilt from the steam and the heat.
Serve hot with a poached egg on top, and a nice drizzle of golden extra-virgin olive oil.