2 tablespoons olive oil
1 medium onion, sliced
2 pounds broccoli, stalks and florets chopped
6 ounces spinach
7 cups low sodium vegetable broth
½ cup rolled oats
1/4 cup raw cashews
2 teaspoons dill
½ teaspoon salt
½ teaspoon white pepper
1 tablespoon lemon juice
In a large soup or stock pot, sauté onion in olive oil for a few minutes, until onion begins to soften. Add broccoli and spinach and saute another three minutes.
Reduce heat and add vegetable broth. Bring to a simmer, cover, and cook for 15 minutes. Add rolled oats and cashews, cover, and turn off heat. Allow to rest for 10 minutes, then when soup has cooled slightly, purée in a blender, working in batches as needed, until smooth. Return to stockpot and stir in dill, salt, pepper and lemon juice.
Warm as needed. Other possible seasonings to consider in this soup: A splash of red wine vinegar, nutritional yeast flakes, or fresh thyme.
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