Cream-Free Broccoli & Spinach Zuppa

INGREDIENTS

2 tbsp cold pressed extra virgin olive oil

1 large yellow onion, coarsely chopped

3 large cloves garlic, coarsely chopped

1 large leek, roughly chopped

3 broccoli stalks, coarsely chopped

2 broccoli florets and stalks, coarsely chopped

1.5 cups loose leaf spinach

2 large Russet potatoes, peeled and coarsely chopped

⅓ celery root or 1/2 cup parsnips, coarsely chopped

4 cups low-sodium chicken stock or chicken bone broth

1/2 cup basil, roughly chopped

1/2 cup lightly toasted pine nuts (toast in a pan)

1/2 cup parmigiano reggiano (not dairy free)

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PREPARATION

1. Heat olive oil in a saucepan over medium-low heat. Add onion and garlic; cook and stir until translucent, 10 to 15 minutes. Add the leeks about halfway through (5min). Add the broccoli stalks, potatoes, broccoli florets, and celery root or parsnips; toss until coated in oil. Cover vegetables with chicken stock or bone broth; bring to a boil.

1. Reduce heat and simmer, stirring occasionally, until vegetables are easily pierced with a fork, 20 to 25 minutes. Add the spinach when there’s 5 minutes remaining. Remove soup from heat.

2. Fill a blender no more than halfway with liquid and vegetables. Cover and hold lid down; pulse a few times before increasing blender to maximum speed. Puree until soup is light green and creamy, 45 seconds to 1 minute. Repeat with remaining soup, working in batches.

3. Top with chopped basil leaves, some lightly toasted pine nuts (optional) and a sprinkle of parmigiano reggiano (not dairy free).