This delicious creamy soup is quite green. Did I mention it’s green? Don’t get discouraged by the color, it’s really tasty and easy to make. I served it with some air fried tofu and pumpkin seeds.

Don’t throw away the broccoli stem! It’s perfectly edible and tastes great in this soup. Just peel the outer layer, remove the hard bottom and chop it up.

Don’t cook the spinach for too long, it will lose its color and taste. Just add it at the end and cook until wilted.

Prep time: 5 minutes

Cooking time: 20 minutes

Ingredients for 2 servings

  • 1 head of broccoli
  • 60g of spinach
  • 1 onion
  • 1 clove of garlic
  • 1 tbsp olive oil
  • 1 block tofu
  • 1 tablespoon smoked paprika
  • 1 teaspoon ginger powder
  • 1 teaspoon salt
  • 3/2 tablespoons coconut cream
  • 500ml water
  • handful of pumpkin seeds
  • 1 stalk green onion

Optionally add

  • chili powder to taste

Steps

I cooked my tofu in the air fryer with some salt, olive oil and paprika. You can also bake it in the oven or pan fry it.

  1. Heat the oil in a pan over medium high heat and add your chopped onion and garlic. Cook until the onion is translucent.
  2. Add the broccoli (including the stem), ginger and water. Bring to a boil and simmer for until the broccoli is tender.
  3. Add the spinach and cook until wilted.
  4. Add the paprika, salt and coconut cream. Blend until smooth.
  5. Serve with the tofu and pumpkin seeds. Optionally add some more smoked paprika and green onion.