1 head of broccoli, flower portion only
1 cup spinach
4 cups water
2 tsp Himalayan salt (9 twists)
1 tsp pepper (5 twists)
5 cloves garlic
1 small yellow onion
2 tbsp olive oil, then another 2 for blending
A squirt of sriracha sauce (alternatively throw in some red pepper flakes with the broccoli)
Clean 1 head of broccoli and cut off bottom. Rinse spinach.
In pot for soup, heat 2 tbsp oilive oil. Put in onion and garlic
When translucent, add broccoli, spinach, water, salt, pepper, and red pepper flakes if you’re going that route.
Cover and cook on medium heat 12-15 minutes, until you can easily put a fork in the broccoli.
Pour it into a blender. Blend on slow, then fast. Be careful to hold the top down and open it periodically to let out steam so it doesn’t explode and burn your face.
Drizzle in another 2 tbsp olive oil and a squirt of sriracha if you’re going that route. Start with just a bit; you can always add more later. Eat right away and store in the fridge.