Green Doula Soup

I like the sound of this, Green Doula Soup, named for the day I handed off some of this soup to Micah to finish it before Passover, and your doula was coming for dinner.

This soup is from a plant-based diet advocate, the Happy Healthy Long Life Librarian, whom Nancy turned me onto. The original of the recipe is called Healing Cream of Greens Soup, a recipe by Chloe Coscorelli. I modified it some.

2 T olive oil, divided
1 onion, diced
1 apple , peeled and diced
4 cloves minced garlic
1 1/2 t. grated ginger
5 cups (1 pound) broccoli florets
3 cups (5 ounces) baby spinach or kale
1 1/2 t. grated ginger
4 cups vegetable broth
Freshly ground black pepper, salt to taste

• [option: add a grain like cooked quinoa or rice]
  
  1. In a large saucepan, heat 1 tablespoon of the oil over medium-high heat and, add the onion, apple, ginger, and garlic . Cook, stirring occasionally, for 5 to 7 minutes, until the vegetables have softened.
  
  
  2. Add the broccoli, spinach, and broth . Bring to a boil, then reduce the heat to medium-low and simmer for about 10 minutes, until the broccoli is tender and the spinach has wilted.
  
  3. Remove the pot from the heat and purée directly in the pot using an immersion blender; return the soup to the pot. Stir in the remaining tablespoon of oil.
  
  4. Serve in bowls topped with some pepper. 
  This soup is also tasty chilled.