Creamy Green Soup

I'm fighting a cold right now. I'm doing everything I can to fight it: salt gargling, neti pot, emergen-c, ginger-lemon-honey-tea, drinking lots and lots of water... what am I missing?

I made this soup a couple of nights ago when it was chilly outside. The weather changed quick and now I'm sitting here in a skirt and a tank top sweating (maybe that has a lot to do with the pregnancy!). I don't know if there will be too many more chilly soup days because summer is fast approaching, but this was nice... especially when sick. I used a bunch of stuff that we had on hand and it came out really good! This might sound like a gross comparison but it reminds me of a warm, savory green smoothie! mmm healthy! No, really it's good, trust me.




Creamy Green Soup
1 head of broccoli, chopped
1-2 russet potatoes, peeled and cubed (small cubes so it cooks faster)
1 onion chopped
2 cloves of garlic chopped
2 cups spinach
1 cup frozen peas
1 ts kosher salt
1 ts oregano
1/2 ts red pepper flakes
1/2 ts cayenne pepper (optional, I was craving spicy!)
1/2 cup half & half
5 cups water or broth (you can add more when blending if it seems too thick)


Saute the onions in a little bit of oil for about 5-10 mins. Add the potatoes, broccoli, salt, oregano, garlic, red pepper flakes, cayenne, and water/broth - boil until potatoes and broccoli are soft (15 mins?).

Add the frozen peas and spinach and return to a boil for a couple of mins.

Remove from heat and blend in a blender until smoooth (blend hot liquids with caution!). Return to the pot and mix in half and half. Heat until heated through, add more salt to taste if needed. And eat!