We successfully made it to Philly and back in 24 hours. It was a marathon of a trip, but that is how we travel best! We drove in yesterday afternoon, saw the Liberty Bell, Independence Hall, Rittenhouse Square, hit up the Zara sale, ate yummy foods (including our first legit Philly Cheesesteak!), and then drove back just as it started snowing.
Oh yeah, the first snowfall of this winter is happening in NYC right as I speak!! Bring on the hot cocoa, movies and books, and all of the coziness!
This creamy soup has a bit of tahini, spinach, broccoli, caramelized onion, and garlic in it, and I think it is amazing for this current snowfall happening outside. Throw it all in a blender or food processor, and you have the creamiest and healthiest veggie soup to warm you all the way to your toes. Kyle even said he would order this in a restaurant (he's the sweetest)! We ate this with grilled cheese because I think broccoli and cheese is maybe one of the best pairings ever.
Also, my blog's birthday came and went last week without any confetti, candles, or even the happy birthday song (!!!). While I may have neglected this space's anniversary, the fact that I have kept up with this blog an entire year means a lot to me! There are few things in life (besides necessities like showering and sleeping) that I have kept up with every week for an entire year. This blog has brought creativity in my life, in the ways of cooking, baking, styling, writing, and photography. I love documenting our lives through it, and pushing myself to come up with new ideas and think outside the box. Happy one year of blogging to me, and I hope the next year brings a lot more! <3
Creamy Tahini Broccoli Spinach Soup (serves 3-4)
- 1 large head of broccoli
- 1 large handful of spinach
- 1 small onion, diced
- 2 cloves of garlic, minced
- 4 cups chicken broth
- 2 cups water
- 2 tbl. olive oil
- 1/4 cup of tahini, plus more for drizzle
- salt and pepper to taste
Directions: Preheat oven to 400°F. Separate the broccoli florets from the stalk. Chop florets into smaller pieces, and transfer to a lined baking sheet. Toss with olive oil, and season with salt and pepper. Roast for 20 minutes, flipping halfway through. Dice rest of broccoli stalk into small pieces.
In a large stock pot or dutch oven, heat 2 tablespoons of olive oil. Add onions and garlic, and sauté on medium-low heat until translucent and very soft, about 10-15 minutes. Add broccoli stems, cover and cook another few minutes until soft. Add chicken broth and water, and bring to boil. Reduce heat to simmer, and add the tahini.
Meanwhile, blanch spinach in a medium pot of boiling water until wilted, about 30 seconds. Remove from hot water and place in ice water to stop cooking. Add to soup mixture.
Puree soup in manageable batches until very smooth. Transfer back to pot, and add more broth if needed to thin out. Top with roasted broccoli florets and a drizzle of tahini to serve!