Pureed soups are something I love to make because not only are they just simple, but they contain so many wonderfully healthy ingredients. Giving a soup a pureed texture is comforting. Something about the smoothness of a soup makes it feel rich and soothing to the soul and also the stomach. I usually create these soups when I am cleaning out my fridge and freezer and want to make a big of soup with everything I have. One of the reasons I use frozen vegetables in my soups is because it is so simple. You know simple recipes are the best! We all want delicious tasting, health benefiting, and easy to make recipes.
Frozen vegetables, what's the deal? Are they good for you? Are they bad for you? Well not all vegetables are created equally. There are good vegetables and not so good vegetables. But all vegetables yes are good for you. I hope I didn't make this topic more confusing. I know that organic is expensive, but when it comes to frozen vegetables they are not so expensive. So when purchasing vegetables that you cook with on a regular basis see if they have them available as organic. Like for this pureed soup. To make the dish with fresh organic spinach I would need a lot of spinach because as we know when we cook spinach it wilts into 1/4 or less of the amount we originally purchased and that can get expensive. Instead for the price of one bag of fresh spinach or probably even less you can purchase one bag of frozen spinach and only need that for the recipe. I do this also with mushrooms and broccoli and cauliflower because again they can be expensive fresh. Typically frozen vegetables are picked at their best and then frozen and maintain all their nutritional benefits. Unlike when we buy some fresh vegetables and keep them in the fridge for too long and then they loose their nutritional value. The more fresh the vegetable the fruit the more nutritional value they contain for us.
So stock up on your frozen vegetables and always have them on hand for pureed soups like this one. All the dark greens, this recipes screams healthy and good for you. Plus you will love it! It's a great way to start to introduce little kids to vegetables as well. The sweetness of the carrots and corn with the earthy flavors of broccoli and spinach is a nice balance. Also when you add cheese to anything like a garnish of Parmesan cheese to the pureed soup you can't go wrong. The salty bite just adds the finishing touch to this Spinach Broccoli Puree Soup.
1/2 cup yellow onion - finely chopped
1 bag frozen leafy spinach
2 cups frozen broccoli florets
1 carrot - finely chopped
1/4 cup frozen corn kernels
2 sprigs fresh thyme
2 tablespoons olive oil
2-3 cups Imagine Broth
2 tablespoons olive oil
1 tablespoon sea salt
1 teaspoon black pepper
1. In a large pan or dutch oven heat the olive oil over medium heat. Once hot add the onions and a pinch of salt to saute them. Let them become transulcent.
2. Add the broccoli florets, carrots, and corn. Season these vegetables with salt and pepper and let them cook for 4-5 minutes over medium heat. Then add the spinach and season well again.
3. Cover the vegetables with stock or broth of your choice. I prefer to always use a low sodium stock so that I can control my flavors and also the make the dish healthier. Add the sprigs of thyme, adjust the seasoning and bring it to a light boil. Once at a boil lower the heat to low/medium and cook covered for 15 minutes.
4. Remove the cover and bring it to a strong boil for 2-4 minutes. Then turn the heat off and remove the pan from the heat. Using a hand blender, blend the soup into a puree. If you do not have a hand blender you can use a Vitamix or blender, but be careful when adding hot items into a blender. Puree until smooth and serve with a garnish of parmesan cheese.