PREPARATION

1. Bring a couple inches of water in a large stockpot to boil. Place a steaming basket inside and drop broccoli florets in it, then cover and steam for about 5 minutes, until slightly softened but still bright green.
2. Drain the water and set broccoli florets aside.
3. Heat the stockpot again, add olive oil, then add onions and saute for about 5 minutes, until soft and translucent. Add salt and pepper, then spinach and saute for a few minutes, until leaves wilt.
4. Add bone broth to the onions and spinach and let it get warm.
5. Pour liquid and onions into a blender and add broccoli. Blend on high until perfectly smooth, then pour back into the stockpot to heat further before serving.

SUGGESTIONS

• You may sub beef or vegetable stock for the bone broth if you choose.
• You may also use an inversion blender instead of a standard one by adding broccoli to the stockpot before blending.