Ingredients
- 4 cups Broccoli - cut into florets
- 1 Onion - medium, chopped
- 2 cloves Garlic
- 1½ tsps mustard Dry powder
- ½ tsp Cayenne chili powder / red (adjust as per taste)
- 2 cups vegetable broth Bouillon cube of or a (I use no-salt added, vegan bouillon)
- ¼ tsp Baking Soda
- 1 cup Spinach Baby (I used ½cup frozen spinach)
- ½ cup Cheddar cheese Sharp - grated
- 2 tbsps Parmesan Cheese - grated
- to taste Salt
Instructions
- Heat 2tbsp butter in a medium saucepan, add onion, garlic, chopped broccoli, dry mustard powder, cayenne and salt. Cook on medium-high flame, stirring constantly, until it starts to smell fragrant.
- Add 1cup water and baking soda. Bring the mixture to a boil; lower the heat to simmer, cover and cook for 15~20 minutes until broccoli is soft.
- Add 2cups of water and the bouillon cube (or just add 2 cups of vegetable broth). Bring the mixture to a simmer and add the spinach. Cook until the greens wilt, about 1~2 minutes.
- Turn off the heat and stir in the cheeses. Blend the soup either using immersion blender or regular blender until smooth. Return the soup to the pan and bring to a simmer. Serve immediately.
Notes
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