Cathy Katin-Grazzini
Cathy’s Kitchen Prescription LLC
www.cathyskitchenprescription.com
 
Broccoli Spinach Soup with Crispy Florets
 
Velvety in texture with a sweet, fresh, floral flavor, you do not need cream or cheese to make this green soup, well, less green, or muddy its taste. Bright lemon and a sprinkling of chili liven and lift it higher, making this soup so delightfully satisfying, you can easily make a meal of it. For extra fun, reserve some small broccoli florets to bake in a light spicy batter to make croûtons for a crispy accent in this luscious soup. 
 
Prep 30 minutes          
Cook 45 minutes                      
Makes about 6 quarts
 
Soup
6 quarts water
3 pounds bagged broccoli florets or broccoli bunches, broken down into uniform-sized florets and stem segments
3 medium yellow potatoes, whole and unpeeled
2 large white or yellow onions, cut in a large dice
2 stalks celery, cut in a large dice
1 carrot, cut in a large dice
⅓ cup chopped fresh parsley
2 to 4 tablespoons dry vermouth or broccoli cooking water, as needed, to deglaze pan
1 leek, well cleaned, greens and whites, cut in a large dice
6 cloves garlic, minced
1 tablespoon herbes de Provence or mixed Italian dry herb mix
3 packed cups of spinach
1 teaspoon freshly ground white pepper
Juice and zest from 1 large lemon, or to taste
⅓ cup shiro (mild, white) miso, or to taste
 
Crispy Florets
2 dozen small broccoli florets
½ cup amaranth or oat flour 
¾ teaspoon granulated onion 
¾ teaspoon granulated garlic 
¾ cup unsweetened soy or almond milk
2 ¼ teaspoons lemon juice or fermented apple cider vinegar
¼ teaspoon no-sodium baking soda
⅛ teaspoon cayenne or other hot chili powder
1 teaspoon paprika
½ teaspoon ground turmeric
1 teaspoon shiro (mild, white) miso
1 cup homemade or gluten- and oil-free breadcrumbs
 
Additional garnishes
Lemon slices, chili flakes, or chili threads
 
Make the Soup
Bring 6 quarts of water to a rapid boil. Add the broccoli to the pot, cover and blanch the broccoli for 3 minutes or until just tender. Do not overcook.
Reserving the cooking water, use a skimmer or a strainer to transfer the broccoli to a large bowl or pot. Select 2 dozen small florets and set aside to make crispy florets[CK1]  later for a garnish. 
Transfer the broccoli in batches to a high-speed blender with as much of the broccoli cooking water as you need to blend it into a smooth, dense but pourable purée. 
Bring the cooking water back to a boil. Add the potatoes, lower the heat to medium and cook until tender, usually 15 to 20 minutes, depending on their size. Test by inserting a knife into a potato. When the potato can slide off the knife, it is cooked. Do not overcook them or they may split and become waterlogged. Use a skimmer to fish out the cooked potatoes. When cool enough to handle, peel them and cut them in a large dice. Reserve 3 cups of cooking water and discard the rest.
Heat a large skillet on medium-low for 3 minutes. Add the onions, lower the heat to low, cover the pan and gently sweat the onions for about 10 minutes as they release their liquid and become translucent. Add the celery, carrot, and parsley, cover, and let the aromatics cook in their juices until they are soft and fragrant. 
Uncover the skillet, raise the heat slightly. Add the leek, minced garlic, and dried herbs. If the pan dries, add a small amount of cooking water to moisten. Cook for another few minutes.
Pour the puréed broccoli into the empty pot and heat on medium-low. Stir in the sautéed vegetables, cooked potatoes, and add the spinach. Cover the pot and cook for 2 or 3 minutes until the spinach is tender. Season with the lemon juice and zest, white pepper, and miso to taste.
Use an immersion blender or batch blend in a high-speed blender, adding additional cooking water if needed to create a luscious, velvety texture. Taste and correct seasonings one more time. Return to the pot and keep warm over very low heat.
 
Make Crispy Florets
Preheat the oven to 400°F.
Add the amaranth or oat flour, granulated onion and garlic, chili powder, baking soda, paprika, and turmeric to a blender. Pulse to combine. In a separate bowl whisk together the plant milk, lemon or vinegar, and miso. Pour the liquid ingredients into the blender and blend them with the dry ingredients to create a smooth batter. Transfer the batter to a bowl.
Dip each reserved broccoli floret into the batter and then roll it in breadcrumbs. 
Line a cookies sheet with parchment paper. Place each battered floret on it, spaced 1-inch apart. 
Bake them until the florets are toasted golden and crisp, about 15 to 20 minutes.
Heat a warming drawer or lower the oven temperature to 150°F, inserting serving bowls when it has cooled to 150°F.
 
Plating and Serving
Serve the soup in the warmed bowls. Garnish with the crispy florets, chili flakes or chili threads, and lemon wedges.