With this delicious Spinach Broccoli Dill Soup served with Green Pea Cashew Pesto, the rest of this winter would be lovely and comfort.
Indeed, are you ready for spring? I am! I’ve been ready like since…December. In my book, winter should be limited to a very short time frame. Let’s say I am happy to have a nice, snowy (Moderately snowy – I am a not huge fan of shoveling), with the temperature constantly slightly below zero (I don’t like swimming in the melted snow and skating on an icy surface). Well, it shouldn’t be too low either. Minus 5-7 (C.) works fine to me.
Talking about the time frame, it would be great to have winter somewhere in between December, 10 and New Year. 2-3 weeks of nice white Christmas ate totally fine. We even need it for the right mood, don’t we? Soon after celebrating of New Year, maybe on January 2 or 3, winter should officially stop! Put your winter stuff in the closet. Spring, where are you?
In fact, I cannot complain about Ontario winter this year. It has been quite mild and without tons of snow so far (And I hope we won’t face all these fantastic features). Yup, we have had a number of cold days with our notoriously refreshing winds, but generally it has not been that bad.
But it’s still winter which affects my ration. I’ve been craving (and apparently eating) a plate of delicious soup every day after work since January. What could be better than some warm soup on these chilly days, eh?
Some people consider creamy soups an unhealthy version because of adding heavy cream and butter. They are right. However, it would be safe to say my soups usually are light and healthy since I rarely use cream. I still add some butter, but some time ago some dieticians were saying a teaspoon of butter was beneficial for our health during a winter season. If they have changed their minds since that, I am not responsible for that! But basically, water (Usually I don’t use broth either), lots of veggies, and a bit of butter – nothing bad.
Now imagine please this Spinach Broccoli Dill Soup with a slice of toasted rye bread? That’s irresistible and so comfy.
Sometimes I add a dollop of greek yogurt or goat cheese to jazz it up and increase nutritional value.
This time I made a simple Green Peas Cashew Pesto, and it was fabulous. Creamy, creamy, nutty, and so scrumptious – the perfect addition to this Spinach Broccoli Dill Soup. However, I might or might not have eaten most of it without any soup. Moreover, I might or might not have eaten it even with no bread. Don’t judge me, please.
What about you guys? Aren’t you tired of winter yet? Do you like soup and what’s your favorite winter one?
Delicious, creamy, comfy, and healthy Spinach Broccoli Dill Soup served with Green Peas Cashew Pesto.
- 2 tablespoons butter
- 1 sweet onion, chopped
- 1 large potato, peeled and cubed
- 1 medium broccoli head (4-5 cups of florets)
- 300 gr. fresh spinach
- a small bunch of dill
- salt, pepper to taste
- 1/2 cup toasted cashews
- 2 cups frozen green peas (defrosted)
- 1/2 cup goat cheese
- 2 tablespoons olive oil
- 1 teaspoon dry oregano
- salt, pepper to taste
- In a large pot melt the butter and saute the onions for about 5 minutes, until soft and translucent.
- Add the potato and water (about 5-7 cups) and cook until the potatoes are almost soft.
- Add the broccoli and cook for about 3 minutes.
- Add the spinach and dill and cook for a few minutes just until the spinach started to wilt. Season to taste.
- Puree in the kitchen processor adding more water (for a desired consistency) until smooth and nice. Heat it up and serve.
- To make the pesto, place the peas, cashews, goat cheese, and olive oil in the blender and process until smooth and nice. Season to taste. Keep refrigerated.