Creamy Broccoli Spinach Soup

Creamy Broccoli Spinach Soup | Life Healthfully LivedI have been living off of this soup for the past few weeks, it’s that good.  It’s hearty enough to make a good meal but not so heavy that you feel like taking a nap after you’re done.  I feel like that’s a good judge of a meal.  Do you feel like laying in bed for six hours when you’re done?  Nope?  Then you should eat this meal again or try harder next time.

This winter we haven’t had many days where you just want to wrap your body around a bowl of soup and swim in a giant mug of hot chocolate.  I’m not complaining, but I do enjoy those super cold nights where a warm meal is the only way to feel comfortable.  I’m probably the only weirdo like that.

On the nights that it is frigid out, try this super simple soup.  It’s stuffed full of vegetables and then blended to make it creamy and delicious.  No dairy, no cheese, and yet it’s still smooth and wonderful.  That’s my kind of soup.Creamy Broccoli Spinach Soup | Life Healthfully Lived

What do you guys have planned for your weekend?  I’m on my own this Saturday and I’ll probably end up running a few errands and catching up on some work.  I know, wild and crazy over here.  But that also means that I’ll spend a good portion of my day in the kitchen coming up with yummy things for you.  Any suggestions?

My suggestion to you?  Make a big batch of this soup on Sunday night and have lunches or dinners set for the rest of the week.  Your future self will thank me!

Creamy Broccoli Spinach SoupCreamy Broccoli Spinach Soup | Life Healthfully Lived

  • 1 cup carrots, peeled and sliced
  • 1 cup celery, sliced
  • 2/3 cup onion, diced
  • 3 cups broccoli, cut into florets (you can also use frozen, just make sure it’s completely thawed)
  • 1 cup roasted red or orange bell peppers
  •  4 cloves garlic, minced
  • 3 to 4 cups spinach, tightly packed (I used a whole 8 oz bag for reference)
  • 4 to 5 cups vegetable broth or water
  • 2 tsp smoked paprika
  • 2 tsp chili powder
  • 1 tsp oregano
  • salt and pepper to taste
  1. To roast your bell peppers: Preheat the oven to 400 and cut the tops off of the peppers.  Remove all seeds and place the whole peppers on a baking sheet lined with parchment paper.  Roast for about 30 minutes, turning the peppers over half-way through.  Take the peppers out of the oven and place them on a cutting board and place a large glass bowl over them so the steam will loosen the skins.  After 15 minutes, remove the bowl, slip off the skins, and dice the peppers. FYI: you can do this a few days ahead of time so you don’t have to do it right before you make your soup.
  2. For the soup: Heat a large dutch oven or stockpot over medium-high heat.  Add a little olive oil and add in the carrots, celery, and onion.  Saute them for about 8 minutes until the onion is soft and translucent.
  3. Add the minced garlic, roasted bell peppers, and broccoli florets.  Stir everything together and sprinkle with a little salt.  Saute for a few minutes.
  4. Pour in the vegetable broth or water.  You want the broth to cover all the vegetables and about 1/2 inch above.  Turn your heat to high and bring the soup to a boil.  Add all of the seasonings and stir to combine.
  5. Once the soup is boiling, add the spinach and cover the pot.  Turn the heat to low and simmer the soup for 15 minutes, stirring once.
  6. After 15 minutes, remove the lid and using an immersion blender, blend everything until it is smooth and creamy.  If you don’t have an immersion blender, you can work  in batches with your regular blender.  Just return everything to the pot when you’re done.Creamy Broccoli Spinach Soup | Life Healthfully Lived

The best thing about this soup?  It tastes AMAZING with a healthy dollop (read: massive spoonful) of my cheesy garlic spread. Yum!

Sweet Potato Hash

Sweet Potato Hash | Life Healthfully LivedThe time has come to share the sweet potato hash that won the hearts of my family over Christmas.  And they have promised me that they really do like it, not just because it was made by me and they have to pretend to like everything that I make.  It’s actually good.

Plus Adam keeps asking for me to make it which is a good indication that he really likes something.  Although the boy did use to but corn syrup on his pancakes and didn’t like mac n’ cheese as a kid.  Seriously, what kind of psycho doesn’t like cheese and noodles as a child?  My husband apparently.

Anyway, back to this sweet potato hash.  I was trying to think of something to make for a crowd for Christmas brunch that tasted good but was still a little healthy.  Gotta balance out those cookies!  I had a bunch of sweet potatoes lying around and instead of just roasting them up like I usually do, I decided to fancy them up a bit.  Ok, not that much but I added some bell peppers, onions, and cilantro and was amazed at how just a few ingredients made such a big difference.

So if you’re looking to change up your normal breakfast hash, give this sweet potato version a whirl.  Promise you won’t be disappointed!

Sweet Potato HashSweet Potato Hash | Life Healthfully Lived

  • 2-3 large sweet potatoes, washed and dried
  • 1 red bell pepper, diced
  • 1 yellow pepper, diced
  • 1 cup onions, diced
  • 2 to 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • handful of fresh cilantro, stems removed and chopped
  1. Once your potatoes are washed and dried, dice into small cubes.  You want to make sure they are fairly small and uniform inside so they cook properly.
  2. In a large skillet that has a lid, heat a little olive oil over medium-high heat.  Add the onions and saute for a few minutes until a little soft.  Add the bell peppers and saute for another 2 to 3 minutes.  Add the sweet potato cubes and half the minced garlic and mix everything together.
  3. Sprinkle everything with the Italian seasoning, smoked paprika, and a little salt and then cover with the lid.  Let the everything cook for about 15 minutes, stirring occasionally so the potatoes don’t stick to the bottom.
  4. Once the potatoes are fork tender remove the lid and add the rest of the garlic and seasonings.  Cook for another five minutes.  Turn off the heat and add the cilantro and stir to combine.Sweet Potato Hash | Life Healthfully Lived

This hash is awesome served with a poached or fried egg on top.  But then again, most dishes are better with an egg on top.  Tomorrow is Adam’s birthday so we plan to spend some time eating good food downtown and probably going to see Star Wars again.

What does your weekend look like?