feed me healthy
Recipe: Yvette van Boven’s broccoli and spinach soup
Yvette van Boven calls this recipe from her new cookbook Home Made Basics the simplest soup in the world. It’s one she often makes, using avocado as a thickener, which creates a beautifully soft, creamy soup without using cream or crème fraîche.
door Lauretta Baarends
How to make broccoli and spinach soup
- Heat the olive oil in a large pan over medium heat. Sauté the onion, garlic and chili flakes, stirring, until the onion is soft and everything smells delicious.
- Pour in the vegetable stock and slowly bring it to the boil. Add the broccoli and cook for about 15 minutes, until tender. Stir the spinach into the broccoli and cook for 2 minutes.
- Add 1 avocado, diced. Purée the soup with a stick blender or in a blender, but don’t make it completely smooth; it can still have some chunks in it. Season the soup with salt and pepper.
- Ladle the soup into four large bowls. Garnish the soup with the remaining avocado and a sprig of cress, and drizzle with olive oil.
Title: Home Made Basics
Author: Yvette van Boven
Price: €39,99
Publisher: Singel Uitgeverijen
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