Don’t worry…I didn’t forget about Friday Funnies…jokes at the end!
Signs that St. Patrick’s Day is this weekend are all over the place.
What, you didn’t go to an Irish Whiskey tasting on Thursday? (Neither did I!)
I have a very green and veggie-packed soup recipe to share with you today. We can call it St. Paddy’s Day Green Soup and really it’s spinach and broccoli soup. It’s no oil and it’s vegan but it’s full of flavor. I shared some with my sister-in-law and she gave it two thumb’s up–so did my Quality Assurance Guy. I’ve also submitted this as part of March #greenslove.
St. Paddy’s Day Green Soup
4-6 stalks of broccoli, chopped
1 9oz bag of spinach
Garlic salt and pepper to taste
All-purpose seasoning (I used Trader Joe’s 21 Seasoning Salute) to taste
1 15 oz can of white beans (navy or cannellini)
4 cups of broth (I used veggie broth) – you want enough broth to cover the veggies
*Spray a large soup pot with nonstick spray, add onion and cook until browned.
*Add broccoli, garlic salt, pepper, and seasoning and cook the broccoli until it’s very bright green and starting to soften.
*Add broth and bring to a boil.
*Turn down heat, add spinach and stir to cover spinach in the liquid.
*Let simmer for about 5 minutes.
*In the meantime, puree the beans with a very small amount of broth (take it from the soup pot – small amount meaning only about 1/2 cup).
*Stir the bean puree into the soup pot and then puree all ingredients until smooth. (I use a stick blender for this.)
And I’ll leave you with these Friday Funnies:
What do you get when you cross a pillow case with a rock?
– A sham rock-
What is out on the lawn all summer and is Irish?
– Paddy O’Furniture-
Ha, Ha, Ha!