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Spinach And Broccoli Soup

CleanCuisine's picture
Ingredients
  Extra virgin coconut oil 1 Tablespoon (Such As Barlean's Brand)
  Garlic cloves 4 , chopped
  Fresh ginger 1⁄2 Inch, chopped
  Red onion 1 , coarsely chopped
  Carrots 3 , coarsely chopped
  Sea salt To Taste
  Frozen chopped spinach 10 Ounce, thawed (1 Package)
  Frozen butternut squash 10 Ounce, semi thawed (1 Package)
  Shiitake mushrooms 3 1⁄2 Ounce (1 Package)
  Organic vegetable broth 4 Cup (64 tbs) (Such As Pacific Natural Foods Brand)
  Lime 1 , juice and pulp extracted
  Coriander 1⁄2 Teaspoon (A Dash)
Directions

Heat the extra virgin coconut oil in a large heavy soup pot over medium-high heat. Add the garlic and ginger and sauté briefly, about 30 seconds. Add the onion and carrots. Sauté 2-3 minutes, or until just tender. Season lightly with salt to taste.
Add the spinach, butternut squash, shitake mushrooms, vegetable broth, lime and coriander. Simmer 5-6 minutes (or until mushrooms are soft.)
Use a hand-held stick blender to process vegetables into a creamy soup (alternatively you can wait until the soup cools and then transfer it in batches to a blender and process until smooth and creamy.) Serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Appetizer
Taste: 
Savory
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Spinach, Vegetable
Interest: 
Healthy
Servings: 
4
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