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8 Servings
1 Hour, 45 Minutes
Allergens
Sauté the onion and garlic in the olive oil, add the mushrooms after 5 minutes. When the mushrooms are turning a brownish tinge and softening, add the zucchini and stir the veggies a bit. Once the juices from the zucchini are released, add the spinach, celery, broccoli, and potato and allow the flavors to blend as they cook for 35 minutes.
Add 8-12 cups water, depending on the consistency you prefer, and add turkey bone. Bring to a boil and lower the heat. Let simmer for 45 minutes to an hour and remove from heat.
After soup has cooled for a few minutes, remove the turkey bone. Use an immersion blender to puree the mixture until smooth. Sprinkle the sea salt and adjust according to taste.
The color should be a lovely shade of sage green.
Variations:
You can use 4 stalks of green celery, chopped, instead of the celery knob.
spinach hi
I very much want to try the broccoli and mushroom soup.
it calls for 3 handful of fresh baby spinach.
here in London it needs checking which I would rather avoid. could use frozen chopped spinach?
will it taste the same? and if yes how much?
the mushrooms is also a problem except for the closed cup and button mushrooms are allowed – can I just use 8 pieces of these?
thanks so much
Yes- you can use frozen spinach (i would say around 1/2 cup) and yes you can use whatever mushrooms you want 🙂