Dietary guidance: v v
2 heads broccoli (about 2 lbs each), tough stem ends trimmed away
2 T olive oil
1 large onion, diced
2 leeks, well rinsed and thinly sliced
1 carrot, peeled and diced
6 cloves garlic, minced
8 C chicken (or vegetable) stock or canned broth
2 ripe plum tomatoes, seeded and coarsely chopped*
1/4 C chopped fresh parsley
1 bunch fresh spinach (about 8 oz)
1/4 t ground cardamom
1/4 t ground nutmeg
Salt and freshly ground black pepper, to taste
1/4 C fresh lemon juice
Peel the broccoli stems with a vegetable peeler. Chop the florets, and thinly slice the stems. Reserve.
Heat the olive oil in a soup kettle. Add the onion, leeks, carrot, and garlic. Cook over low heat until wilted, about 10 minutes.
Add the stock, reserved broccoli, tomatoes*, and parsley. Bring to a boil, reduce the heat and cover. Simmer for 25 minutes.
While the soup is simmering, wash the spinach leaves well and remove the stems. Discard any tough leaves.
Add the spinach leaves to the soup. Stir in the cardamom, nutmeg, and salt and pepper. Cook 1 minute longer and remove from the heat.
Allow to cool slightly.
Puree the soup, in batches, in a blender or food processor. Return it to the pot and heat through. Add the lemon juice (about 1/2 T per serving) just before serving.
*Or, reserve the chopped tomatoes to use as a garnish.