Lemon Thyme and Ginger

Oven Roasted Broccoli with Garlic

Roasted Broccoli and Garlic recipe

Throughout the spring, summer and now fall whenever I ate broccoli, I roasted it. This cooking technique is my favorite way to eat broccoli, especially when I roast whole garlic cloves alongside the roasting broccoli. I love roasted broccoli and adding the garlic cloves just made it that much better. Why waste a perfectly good sheet pan and a hot oven by roasting only one vegetable when you can roast two?  Both vegetables complement each other between the roasted char flavor in the broccoli and the sweet caramelized garlic. As far as I am concerned one can never have enough roasted broccoli or roasted garlic because they go with any meal and are very good for you. You can eat roast broccoli and garlic hot out of the oven as a side dish or use as add-ins for other meals, like pasta or farro.

Health benefits of broccoli.

Roasted Broccoli and Garlic recipe

Roasted Broccoli and Garlic recipe

Roasted Broccoli with Garlic

The longer you roast the broccoli the crispier it gets from searing on the sheet pan. That char adds a nice contrast to the soft texture of the vegetables adding deep flavor to the sweet broccoli. You can eat the garlic cloves by chopping them up and sprinkling them over the broccoli or leave them whole and smear the caramelized garlic over the broccoli spears or bite of roast chicken. Roasted garlic is pretty tasty all by itself too.

Roasted Broccoli and Garlic recipe

Roasted Broccoli and Garlic recipe

Roasted Broccoli and Garlic recipe

This is one of those recipes where you don’t really need a recipe just an idea of what you want to accomplish. Use this recipe as a guide. The only thing you can mess up on is adding too much salt or seriously overcooking, (or undercooking) the broccoli. Yet, keep in mind to use enough extra virgin olive oil so the broccoli does not stick to your pan or dry out.

If you wish, substitute the broccoli with any type of cruciferous vegetable, like cauliflower, romanesco, or Brussels sprouts (sliced in half lengthwise), or a combination of any of these vegetables. This roasted broccoli recipe is quite versatile and easily adapts to roasting all types of vegetables like carrots or asparagus.

Roasted Broccoli and Garlic recipe

Like me, roasted broccoli with garlic just might become your favorite way to eat broccoli. It is especially delicious with my Lemon Herb Roast Chicken or Middle Eastern Style Baked Sesame Chicken.

Roasted Broccoli and Garlic recipe

Tips

The store where I bought my broccoli, removed the stem. Hopefully, you can buy broccoli with the stem still attached. Do not throw out the stem, go ahead and roast it along with the broccoli spears. Just cut off the tough end, how much will depend on how the broccoli was processed, about an inch (2.5 cm). Then, I recommend removing the tough outer layer of the skin with a vegetable peeler. Once done, slice on the diagonal across the stem into quarter-inch (.5 cm) pieces. Make sure you leave enough of the stem intact, so you can slice the head of broccoli into broccoli spears, not flowerettes.

If you have more roasted garlic cloves than you need, don’t throw them away. Use the cloves to make Garlic Bread. The roasted garlic mellows the garlic’s harshness making the best garlic bread around.

Roasted Broccoli and Garlic recipe

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Roasted Broccoli and Garlic recipe

Oven Roasted Broccoli with Garlic

This is my go-to recipe for roasting vegetables especially broccoli or cauliflower. I love roasting whole cloves of garlic still in its' papery skin so it gets good and soft and sweet. You can either roast a whole head of garlic as described in the instructions or scatter as many garlic cloves still in its' skin but with the root end cut off. Either way, you get sweet roasted garlic and crispy browned broccoli. 

The broccoli may get done before the head of garlic is soft. The easiest way to adjust for that is, remove the sheet pan from the oven and return the head of garlic wrapped in foil back in the oven and roast for 5 - 10 more minutes, or until the garlic is soft and squishy. 

I sprinkled homemade bread crumbs on my roasted broccoli for the photographs and you can easily make them as well. Either use a cup of Panko breadcrumbs or make your own bread crumbs from two slices of bread.  Rip each slice of bread into four pieces and process the bread slices in a food processor until the bread gets crumbly and the size of Panko breadcrumbs or a little larger. Add a tablespoon of butter to a skillet and melt over medium heat. Add the processed breadcrumbs to the melted butter and stir to get evenly coated with butter. Add around 1 -2 teaspoons of dried herbs of your choice and a pinch of Aleppo pepper flakes or ground chili, then stir. Continue to stir the seasoned breadcrumbs until the breadcrumbs are brown and crunchy. Remove from the heat and pour them into a  small bowl. Do not leave the breadcrumbs in the hot skillet because they will continue to cook and burn. Add a couple of tablespoons of Romano or Parmesan cheese and stir. 

Course Vegetable Side Dish
Cuisine American
Keyword roasted broccoli
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Author Ginger

Ingredients

  • 1 bunch (about 1 lb 6 oz / 700 g) broccoli one or two heads
  • 2 TB extra virgin olive oil
  • ½ tsp Kosher salt
  • 1 head garlic or 8 -10 cloves still in its' papery skin root end sliced off

Instructions

  1. Preheat the oven to 400°F (200°C)
  2. Trim the broccoli by cutting off the touch end of the stem, then cut the broccoli head into spears.
  3. Toss the broccoli on a sheet pan large enough to hold the broccoli in one even layer. Drizzle the olive oil over the broccoli and sprinkle the Kosher salt with a few rounds of black pepper. Toss the broccoli with your hands until all the spears are coated with the olive oil.

  4. Drizzle extra olive oil over the cut side of the garlic and rub the olive oil all over the cut edge and sides. Place the garlic cut side down on the sheet pan. Take a small piece of foil, large enough to wrap around the head of garlic, and surround the head of garlic with aluminum foil creating a tight-fitting tent. 

    Alternative method: If you are using whole cloves, leave the papery skin intact, but slice off the root end. Sprinkle about 8 garlic cloves around the broccoli and toss to coat with olive oil. 

  5. Place the broccoli and garlic in the oven and roast for twenty minutes. Check the broccoli and turn the spears over with a spatula. Roast for another 10 – 15 minutes. 

  6. Remove the foil from the garlic. When the garlic is cool enough to handle but still hot, turn the garlic upside down. Hold the head by the root end in one hand and with the other hand, run your fingers down the sides of the garlic to push out the garlic cloves. Let the garlic cloves fall on top of the broccoli.


    Alternative method: When cool enough to handle, remove the papery skin from each clove by pushing them out with your fingers. Scatter the garlic cloves around the broccoli on a serving platter or plate. 

  7. Arrange on a serving plate or serve the broccoli directly from the sheet pan. Serve immediately while hot.

Roasted Broccoli and Garlic recipe. Oven roasted broccoli recipe with sweet carmelized roasted garlic. The broccoli gets crispy and brown contrasting the sweet roasted broccoli flavor.

 

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Sriracha Chicken with Sweet Potatoes and Broccoli

Sriracha chicken with sweet potatoes and broccoli, recipe.

We eat a lot of chicken so to break up a pattern of eating the same thing every time chicken is on the menu, I look for recipes with lots of flavor and ease of preparation. Several years ago I came across David Lebovitz recipe for Chicken Lady Chicken in his cookbook, My Paris Kitchen. After reading his description, I knew it was going to be one of the first recipes to try out for myself. In the recipe, David marinates a spatchcock chicken in harissa, wine, mustard, garlic, soy sauce and honey overnight then browns the chicken in a skillet before baking it in the oven. It is delicious and one of my favorite recipes from his book.

Sriracha Chicken with Sweet Potatoes and Broccoli, recipe.

Sometimes, I forget to plan ahead for an overnight marinate and often need to adjust the recipe and marinate for an hour or less. Marinating a whole chicken for less than an hour is not worth the effort, so I found it best to use boneless, skinless chicken thighs.  As a result of my inability to plan ahead, sriracha chicken was born. I use the same marinade from Chicken Lady Chicken, or a slight variation thereof, with boneless chicken thighs and bake them in the oven. What I get is golden chicken thighs with the bright sriracha flavor and lots of pan juices. For today’s purpose, I made a whole meal out of Sriracha chicken by adding sweet potatoes, broccoli, shallots and garlic cloves for an easy weeknight chicken dinner.

Sriracha Chicken with Sweet Potatoes and Broccoli, recipe.

Sriracha chicken with sweet potatoes and broccoli, recipe.

I am particularly fond of making meals that cook together in the oven. With just some initial prep work, I am free to relax while the oven does all the work. My favorite combination is marinated chicken with potatoes and shallots. The marinade and juices from the chicken infuses with the potatoes and shallots making them silky and full of flavor. Any type of wax potato will work, but sweet potatoes add a whole other flavor component which compliments the layer of heat from the sriracha chicken.

Sriracha chicken with sweet potatoes and broccoli, recipe.

For more roast chicken dinner recipes check out: Honey Mustard Spatchcock Chicken and Lemon and Herb Roast Chicken.

This winter I have grown especially fond of oven roasted broccoli. The broccoli spears get nice and browned adding a slightly charred and caramelized flavor. This winter is just too cold, and the toasted notes of roasted vegetables warms me up. I especially like roasting whole garlic cloves protected in its peel with the broccoli. Roasted garlic softens and becomes wonderfully sweet. It does not burn and taste bitter like it would if you roasted the broccoli with minced garlic. The key to perfectly roasted garlic with vegetables or meats is use medium-sized garlic cloves. If they are too big, the garlic cloves won’t finish roasting at the same time as the broccoli, sweet potatoes or chicken.

Sriracha chicken with sweet potatoes and broccoli, recipe.

Helpful Tips for making Sriracha Chicken with Sweet Potatoes and Broccoli

Combining all the ingredients in one pan just made sense to me. All that goodness roasting together in the oven is hard to resist. Unfortunately, they do not all fit on one sheet pan like I planned. Spreading them out between 2 pans is the best option.

  • Roast the sriracha chicken, sweet potatoes and shallots on the larger pan, while the broccoli and the garlic roast on a smaller one. You could divide the ingredients strewn together between two medium same size pans. Yet, I like keeping the chicken thighs all on one pan to produce the most amount of pan juices as possible.
  • For silky potatoes, roast the potatoes with the marinated chicken and remaining marinade along with the shallots. On another pan, roast the broccoli and garlic cloves.
  • If you prefer crispy potatoes, roast them separately and add the garlic, shallots and broccoli to the pan with the chicken. You may need more olive oil for the sweet potatoes if you do.
  • It is important to make sure you have the right size pan. If the pan is too large, the pan juices will dry up. Too small and the chicken will steam and get a mushy texture.
  • For boneless and skinless chicken, thighs work better than breasts. Use this marinade for boneless chicken breasts, pounded about a half-inch thick and marinate the chicken for less than an hour. Grill the chicken breasts over medium high heat.
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Sriracha chicken with sweet potatoes and broccoli, recipe.

Sriracha Chicken with Sweet Potatoes and Broccoli

This recipe is easy enough to make for a weeknight dinner and fancy enough to serve for a dinner party. Chicken thighs marinate in a sriracha marinade for at least an hour then roast in the oven with sweet potatoes and broccoli. You can easily adjust the level of heat from the sriracha by using more or less sriracha depending on how you like it. Feel free to substitute the sriracha with harissa. Roasted garlic tastes so good with the broccoli. Make sure each garlic clove is not too big, otherwise it will not finish roasting when the broccoli and chicken are done. Each person can squeeze out the garlic from the peel on their own plate. The sriracha marinade is slightly adapted from David Lebovitz My Paris Kitchen, "Chicken Lady Chicken recipe This recipe is best eaten immediately and hot. Any leftovers are easily warmed in a microwave oven for a couple of minutes.
Prep Time 1 hour 20 minutes
Cook Time 40 minutes
Total Time 2 hours
Servings 4 -6 servings
Author Ginger

Ingredients

  • 6 boneless skinless chicken thighs- about 2.5 lbs (1 kg 154 g)
  • 2 tsp Kosher salt divided
  • 3 cloves garlic minced
  • 4 TB extra virgin olive oil divided
  • 1 TB fresh lemon juice
  • 2 TB dry white wine
  • 1 ½ tsp sriracha or harissa more, or less depending on how spicy you like your food
  • 2 tsp Dijon mustard
  • 1 TB honey
  • 1 tsp Worcestershire sauce
  • 1 TB soy sauce
  • 1-2 TBS minced fresh tarragon more for garnish
  • About 1 lb 476 g sweet potatoes, about 2 medium sweet potatoes
  • About two heads of broccoli 1 lb 5 oz (673 g)
  • 4 - 6 medium size garlic cloves peel on
  • 6 5 ½ oz / 161 g small shallots, peeled and separated
  • Fresh Ground Black Pepper to taste

Instructions

Prepare the marinade

  1. Trim off extra fat from the chicken thighs and place in a large non-reactive mixing bowl. Sprinkle the chicken with 1 teaspoon of Kosher salt and toss the chicken around with your clean hands to spread the salt evenly over the chicken thighs. Clean your hands and set the bowl of chicken aside.
  2. In a small bowl, mix together the minced garlic, 2 tablespoons of extra virgin olive oil, lemon juice, white wine, sriracha, mustard, Worcestershire sauce, soy sauce and minced tarragon. Whisk until the honey is completely dissolved and the marinade is evenly combined.
  3. Pour the marinade over the chicken and use your clean hands to mix the chicken to get an even coating over each thigh. Clean your hands and cover with plastic wrap.
  4. If you are cooking the chicken right away, let the chicken marinate on the counter for no more than an hour. Otherwise, refrigerate the chicken. Remove from the refrigerator 30 minutes before you want to roast it.

Prepare the Vegetables

  1. Preheat the oven to 400°F (204°C). Place two oven racks in the two middle slots in the oven, making sure there is enough space between each rack for two sheet pans with all the ingredients to fit between.
  2. Trim each head of broccoli by cutting off part of each stem. Use a vegetable peeler to gently peel off the outer layer of the broccoli stem and remove any leaves, (see note). Cut up the broccoli into spears, making sure they are even in size. Add to a large mixing bowl.
  3. Peel the potatoes and cut into quarters, lengthwise. Cut each potato wedge into pieces about 1 ½ inches (3.5 cm) in size. Add to bowl with the broccoli spears.
  4. If any of the shallots look too fat, slice them in half lengthwise. Add the shallots and garlic cloves to the bowl. Add the remaining extra virgin olive oil and Kosher salt with several rounds of black pepper and toss to evenly coat the vegetables. I mixed everything together in one bowl to save on cleaning up two mixing bowls. If you prefer, keep the broccoli and garlic separate from the sweet potatoes and shallots. They will eventually go on different sheet pans.

Putting it all together

  1. When you are ready to roast your dinner, spread out the chicken thighs over one large rimmed sheet pan large enough to accommodate the chicken thighs, the marinade, sweet potatoes and shallots. Spread out the sweet potatoes and shallots between and around the chicken thighs. You want enough space for air to circulate around the chicken and potatoes, but not too big to dry up all the juices. The area of my sheet pan for the chicken was approximately 11.5 x 16 inches (29 x 40 cm).
  2. Spread the broccoli and garlic cloves over a small sheet pan approximately 8.5 x 11.5 inches (21.5 x 29 cm).
  3. Place each sheet pan on its' own rack in the middle of the oven and bake for 20 minutes.
  4. After 20 minutes switch the two sheet pans, from top to bottom and front to back for even roasting. Continue to bake for 20 more minutes.
  5. Check the chicken thighs for doneness. Pierce the biggest thigh with a fork, if you feel some resistance the chicken it is not done. Also, the juices from the chicken will run clear when the chicken is done. If the juices are cloudy or pink, the chicken needs more time to cook. The internal temperature of properly cooked chicken is 165°F/ 74°C. The potatoes and broccoli are done when they feel soft through the middle when pierced with a fork. If the broccoli is finished cooking before the chicken, remove it from the oven and keep warm.
  6. When the chicken is done, turn on the broiler and remove the broccoli if you have not done so already. Baste the chicken with any pan juices and broil the chicken for a couple of minutes to brown the edges of the chicken to your likeness.
  7. When the meal is done roasting, arrange the chicken, sweet potatoes, broccoli, garlic, and shallots on one serving platter then pour any pan juices over the chicken. Place on the dining table. Or arrange the food on a plate for individual servings. Make sure to include any accumulated juices from the chicken, a garlic clove and shallot on each plate. Each person can squeeze the garlic out of its peel and spread it on the broccoli or potatoes. Garnish with fresh tarragon.
  8. Serve immediately.

Recipe Notes

Use most of the plant: Broccoli stems are very sweet. You can cut the removed stems into wedges and add to the broccoli spears. Cut the stem in quarters lengthwise to make a wedge. The very end of each stem is woody, so cut off that section and discard.

Sriracha chicken with sweet potatoes and broccoli. A chicken dinner recipe.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Broccoli Soup with Spinach and Mint

Broccoli Soup with Spinach and Mint, recipe.

Gluten-Free, Recent Posts, Soup, Vegan | January 12, 2017 | By

Broccoli. Spinach. Fresh herbs. These three ingredients are all that is needed to develop a nutritious and velvety smooth soup. No fat. No diary. Just vegetables and fresh herbs. It doesn’t get any purer and simpler than this. What I am talking about, is broccoli soup with spinach and mint. This broccoli soup recipe is deliciously satisfying, and so wonderfully smooth you won’t believe there is no added cream. Broccoli soup with spinach and mint is also the easiest soup that I have ever made.

Broccoli Soup with Spinach and Mint, recipe.

 

Broccoli Soup with Spinach and Mint

 

This recipe is from the cookbook, Fresh Happy Tasty: An Adventure in 100 Recipes by Jane Coxwell. I love this cookbook. The recipes are inventive, not complicated to make, and Jane likes to enhance the flavor of her food with a lot of fresh herbs. Jane Coxwell is the personal chef to Diane von Furstenberg aboard her sailing yacht. She gets to sail around the world, shop at international seaport markets, and cook delicious food for Diane von Furstenberg and the boat’s crew. The photographs of the food and markets are sunny with vibrant colors, and Jane always has a laughing smile on her face.

 

Broccoli Soup with Spinach and Mint

If you have never made soup before and want to try, this is the soup recipe for you. Most soups begin with a base sometimes called mirepoix or sofrito. They usually consist of celery, carrots and onions that are sautéed until softened.  Mirepoix is the bodybuilder for stews, soups and some regional foods.  However, this broccoli soup does not have it or need it. Broccoli is the base, spinach mellows the broccoli and contributes to the smooth texture, and the fresh herbs add interest. All the ingredients contribute to the soups bright and pure flavor. If you love broccoli and spinach, then you will love this soup.

Broccoli Soup with Spinach and Mint, recipe.

Keys to Success Making Broccoli Soup with Spinach and Mint

The number one key to success is all about the blending. You will need special equipment to make broccoli soup with spinach and mint. The original recipe specifies using a blender, but I do not own one. I have made this recipe at different times using a food processor or an immersion blender. Both appliances worked with excellent results. My advice is to be patient, and keep at it. The whole blending process will take time. Just when you think you are done blending, blend some more. Later when you think you are done, blend some more. As you continue to whirl, the soup will become thicker, velvety smooth and develops an amazing bright green color. I have never been to Ireland, but I imagine the soup is the color of Ireland’s grassy emerald fields.

Broccoli Soup with Spinach and Mint, recipe.

Another key to success comes from the secondary ingredient, the spinach. I believe the raw spinach, along with the blending, is responsible for creating the luxurious texture. Broccoli alone will not blend so smoothly because of its own texture. Understand that if you substitute the spinach with other leafy green vegetables like chard, it might taste great, but omitting the spinach will create a completely different soup.

This is a minor suggestion: I cut off the stems of the raw spinach before it is added the blender or food processor. Sometimes, even baby spinach leaves can have stringy stems.

Broccoli Soup with Spinach and Mint, recipe.

What to serve with Broccoli Soup with Spinach and Mint:

Broccoli Soup with Spinach and Mint pairs beautifully with goat cheese and olives. If you are lucky enough to have access to a delicious olive rosemary bread, toast it and spread it with creamy goat cheese.

Or, make croutons with the olive rosemary bread and garnish the soup with the croutons and a drizzle of yogurt or crème fraîche.

Additionally, any open face melty cheese sandwich made with crusty bread is yummy with soup.

We like to serve broccoli soup with spinach and mint for dinner smorgasbord style. Accompanied with grilled herb marinated chicken breasts, marinated artichokes, olives, goat cheese, and toasted bread. Joe refers to this type of meal as, “Soup and Stuff” and is one of his favorite dinners.

Anything salty, crunchy, tangy, creamy is divine served with broccoli soup with spinach and mint. Enjoy!

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Broccoli Soup with Spinach and Mint, recipe.

Broccoli Soup with Spinach and Mint

Broccoli Soup with Spinach and Mint is a healthy, delicious soup that is velvety smooth. The fresh herbs and the luxurious texture make this soup special. This soup is super healthy for you with no added fat. A cinch to make. You can change the herb combinations to suit your taste, but always use fresh herbs. Watch the quantities of each herb so they do not overpower the taste of the broccoli and spinach. Other fresh herb pairings are: mint and tarragon, cilantro and mint, parsley and mint, Fines herbs which is a classic blend of tarragon, chervil, and chives. Special equipment is required to achieve this velvety smooth texture. A blender is the best choice to get the velvety texture, but a food processor, or immersion blender will work as well. Recipe is from Fresh, Happy, Tasty: An Adventure in 100 Recipes by Jane Coxwell
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 4 12 oz servings
Author Ginger

Ingredients

  • 2 heads of broccoli
  • 2 garlic cloves peeled sliced in half and green germ removed
  • 2 handfuls of baby spinach leaves
  • 1 small handful mint leaves
  • 1 small handful basil leaves
  • Flakey Sea Salt such as Maldon
  • Freshly ground black pepper
  • Juice from 1/2 a lemon
  • Honey or agave to taste optional

Instructions

  1. Fill a saucepan large enough to accommodate all the prepared broccoli with water add about 1/2 tea of Kosher salt, and bring to a boil.
  2. Cut the broccoli heads by separating the florets and the stems. Trim the florets into small pieces. Set aside. Then cut the rough and thick end off each broccoli stem and discard, Chop the remaining stems into 1/2 inch pieces.
  3. When the water comes to boil add the garlic halves and the chopped broccoli stems. Cook for 5 minutes. Then add the broccoli florets and cook until the florets are tender, but still bright green. About 5 minutes.
  4. Turn off the heat. Using a slotted spoon, remove the broccoli and put into a bowl of a blender or food processor. (*If you are using an immersion blender you will need to do some juggling. Once you have removed the broccoli, pour the broccoli water into a container and reserve. Put the broccoli back into the stock pot that you cooked them in.)
  5. Measure 2 cups of the broccoli water and place in the blender (or pot) with the broccoli. Reserve the remaining broccoli water.
  6. Blend the broccoli until it is smooth. Add the spinach, mint and basil and continue to blend until very smooth. If you think you are done blending, blend some more. One of the outstanding features of the soup is getting the soup to have a luxurious and smooth texture. The blending step is what will set this soup apart from any other broccoli soup. It will take awhile to accomplish, even longer depending on what equipment you are using. The blending should take at least 5 minutes but possibly longer.
  7. If using a food processor or blender, pour the vegetable puree into a clean pot. Turn on the heat to medium and add broccoli water, a little at a time, into the stock pot with the vegetable puree. Keep adding until you reached your desired consistency. Taste the soup and season with the lemon juice, about 1/2 teaspoon flaky sea salt, and freshly ground pepper. (Be careful with the amount of lemon juice you add. The acid reacts with the green vegetables and changes the color from bright to drab.) Sweeten with about 1 teaspoon of honey or agave if needed. (optional) Taste and correct for seasoning.
  8. Serve warm for lunch or dinner. The soup will keep in the refrigerator for a couple of days. The color might change after a day or more in the refrigerator.

Recipe Notes

The amounts of the ingredients are somewhat open to interpretation. Every head of broccoli is not the same size, as well as every handful is not the same. But one of the great characteristics about making soup is you can play around with the amount of ingredients without totally messing it up. The key ingredients are the broccoli and spinach. To give you some guideline, the two heads of broccoli weighed a total of 1 lb 8 1/2 oz / 697 g and the total amount of spinach weighed 2 1/8 oz / 61 g.

I once bought a head of broccoli at the farmers market that was so big, it could have been the equivalent of two or three heads of broccoli. Use your judgement and let your eyes and tastebuds be your guide.

You can add around 3 -4 sprigs, or less, of each fresh herb to your liking.

Broccoli Soup with spinach and mint. A healthy soup recipe with broccoli, spinach, basil and mint.

© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

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