Fiber packed soup thickened with oats flour
Soup is a simple meal addition that makes life easier and food nutritious. Spinach and broccoli could be difficult to eat raw but when you beat them into a pulp it is enticing. The sure way to grab some attention and feed picky eaters is to fill these healthy vegetables in a soup bowl. I personally don’t enjoy raw broccoli so I had to make a soup to include this wonderful vegetable in my diet. It is a good starter/appetizer or a full meal accompanied by a protein rich salad.
Broccoli and spinach contain vitamins and minerals that make them nutritional powerhouses. Low in calories and high in fiber, these vegetables fit well into any diet plan. Soups are normally quite filling and help in consuming less food and so very good for weight watchers. They are not just there to heal the sick but also to maintain a sound body and prevent illness.
This green soup is hearty and healthy with the added goodness of roasted garlic and oats. It has a pleasant flavor with visual and textural appeal. The aroma of this soup simmering on stove top is an attractive invitation to pull everyone to the table.
- Chop off the tail portion of entire bulbs of garlic and drizzle some olive oil.
- Wrap them in aluminum foil and roast in an oven preheated to 400º F for 25-30 minutes.
- When it is soft to touch and starts browning remove from the oven.
- Cool it and squeeze out the contents into a container and store for weeks in the refrigerator.
This can be added to many dishes including pastas and garlic bread.
Ingredients for soup
- 1 big head of broccoli
- 1 small bunch spinach
- 1 tsp roasted garlic
- 1 small white onion chopped
- 1 tbsp oats flour (more if you want it thicker)
- 1 tsp lime zest
- 4 cups vegetable broth
- few sprigs of lime thyme
- salt & pepper to taste
- 1/2 lime squeezed
- 2 tbsp fresh cream
- 1 tbsp olive oil
- Break broccoli into small florets and remove most of the stem.
- Sprinkle a little salt and water and microwave for 2 minutes on high.
- Blanch spinach in hot water and dip it immediately in icy cold water.
- Chop it into smaller pieces.
- Heat olive oil in a pan and saute chopped onion.
- Add roasted garlic and oats flour and mix well.
- Then, add vegetable broth to it and stir well for oat flour to dissolve.
- When it boils add lime zest, leaves of lime thyme, broccoli and spinach.
- Simmer for a few minutes and add salt. (Store bought broths generally have a lot of salt unless it is low sodium broth, so salt after tasting.)
- Remove from heat and add lime juice.
- After it cools, puree using a hand blender.
- Garnish with lime thyme and fresh cream.
- Serve it hot or cold sprinkling the right amount of pepper.