You can eat this soup warm or cold, alongside an fried egg sandwich on Ezekiel or some meat.   Awesome meal all-year round, but even better during the warm months with fresh and local produce!!

Print recipe here 

Ingredients:

• 3 cups broccoli crowns
• 2 tablespoon olive oil, plus more to garnish (optional)
• 1 (10 oz) package frozen spinach
• 1 (10 oz) bag frozen peas
• 1 shallot, diced
• 2 garlic cloves, minced
• 1½ cups organic chicken or vegetable broth
• 1½ cups filtered water
• Salt & pepper to taste
• Chili flakes to garnish (optional)

Instructions:

• Preheat the oven to 425 degrees F. Spray a baking pan with non-stick cooking spray and set aside.
• Toss broccoli with 1 tablespoon olive oil, sprinkle with salt and pepper, and add to the baking sheet. Roast for 15 – 20 minutes, until broccoli has softened and browned. Rotate half way through.
• While the broccoli is roasting, heat the remaining 1 tablespoon of oil in a large sauce pan over medium heat. Add garlic and shallot and saute until fragrant, 2 – 3 minutes. Add the spinach, peas and liquid and bring to a boil, stirring constantly until spinach has thawed. Season with salt and pepper. Turn down to a simmer and cover.
• When broccoli is done, add to the pot and keep covered for another 5 minutes.
• Remove the soup from the heat and, in batches, blend on high until smooth. Return to the pot, season with additional salt and pepper to taste.
• Serve immediately. Garnish with a drizzle of oil or chili flakes.

Enjoy!