Spinach-Broccoli Soup

I am always asked which flavor salt is my fave.  This is a difficult question as they are all pretty fab and I tend to create flavors that I think will not only sell, but that I personally want to use.  If I had to choose, it would have to be the cracked peppercorn, which is the perfect combo of salt and pepper.  I hand grind the peppercorns using a mortar and pestle, so they are super flavorful and far from the powder pepper on most tables.  

This recipe, which I can not take credit for is the perfect platform for Cracked Peppercorn Sea Love Sea Salt.  You can find this recipe and 336 pages worth of other easy, clean-eating dishes in Clean Slate, authored by the editors of Martha Stewart Living. 

You'll Need:

  • 1 leek, white and pale green parts thinly sliced
  • 4 cups low-sodium veggie broth (or chicken)
  • 1 bunch broccoli, chopped (6 cups)
  • 6 ounces baby spinach (6 cups)
  • 1/3 cup freshly grated parmesan
  • 2 tablespoons tahini
  • Cracked Peppercorn Sea Love Sea Salt

What You'll Do:

  1. Heat 1-2 tablespoons of olive oil in a medium saucepan over medium-high heat. Add leek and cook until tender, about 4 minutes. Add stock; bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes.
  2. Remove from heat. Stir in spinach, parmesan, and tahini. Let cool slightly. Season with Cracked Peppercorn Sea Salt.
  3. Working in batches, puree soup in a blender until smooth.
  4. Reheat if needed and enjoy!
  5. Can be served alone or as a side.  I served with hummus-avocado toasts, topped with mulled hemp seed and roasted tomatoes.