4green onionswhite and green parts, chopped (optional)
1mediumyellow potato, diced
1small head broccoli; finely chop floretscoarsely chop stems, keep stems and florets separate
4cupslow-sodium vegetable broth
3cupsbaby spinach
3/4cupparsley leaves with tender stems
1cupwaterif necessary to thin soup
1/4teaspooncayenne pepperor less to taste
2Tablespoonslemon juicemore if desired
Optional Garnish:
Toasted pepita seeds
Microgreens
Sliced avocado
1/4cupyogurt thinned with a little milk for drizzling
Instructions
Heat 2 tablespoons olive oil in a large heavy pot over medium-high. Add the onion and season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until onion is soft about 5-7 minutes. Add mushrooms and cook for 3 more minutes. Stir in the garlic and green onions and cook for 30 seconds. Increase heat to high, add the diced potato, broccoli stems, and vegetable broth and bring to a boil. Reduce heat, and simmer, stirring occasionally, for 10-15 minutes.
Stir in broccoli florets and cook for 5 minutes. Add spinach and parsley and cook a further 3 minutes. If soup seems too thick, add 1 cup water. Remove from heat and add the cayenne and lemon juice. Use an immersion blender to mix until smooth. Taste and adjust seasoning if necessary. Alternatively, working in batches, process soup in a high speed blender until smooth.
To serve, ladle soup into bowls and top with optional garnish.