I love the Autumn and Winter seasons because I love slurping on a delicious bowl of warm soup. Last week I was craving broccoli soup, but it seems most of the broccoli soups out there are dairy-rich. In lieu of destroying my gut, I made this super nourishing vegan spinach and broccoli soup. The spinach lends a bit of sweetness to the soup, while the broccoli lends a bit more body. This soup turned out so great that I have to share it!
Soups are one of my “go-to” meals year round. They’re one-pot wonders. And now that we have upgraded our blender to a Vitamix, I love making soups even more… lol. This spinach and broccoli soup is particularly vitamin packed with all kinds of goodies. According to Healtheating.org, “A cup of cooked broccoli contains as much vitamin C as an orange and is a good source of beta-carotene. Broccoli contains vitamins B1, B2, B3, B6, iron, magnesium, potassium, and zinc too. It also provides fiber and is low in calories.” And according to the Vegetarian Times, “When you eat spinach that has been heated, you will absorb higher levels of vitamins A and E, protein, fiber, zinc, thiamin, calcium, and iron.”
Vegan Spinach Broccoli Soup Ingredients
- 2-3 heads of broccoli, thick stalks removed, cut the heads into small-medium size pieces
- 4 large handfuls of spinach
- 3-4 cups of vegetable broth
- 1 leek, sliced, whites and light green parts only (if you don’t have any leeks substitute 1/2 of a medium yellow onion)
- 1 stalk of celery, sliced
- 2 garlic cloves, minced
- splash of extra virgin olive oil
Spinach and Broccoli Soup Cooking Instructions
- In a large pot, over medium heat, add a splash of oil and leeks. Saute leeks for 2-3 minutes, add celery and garlic and saute another 3-4 minutes.
- Add your vegetable broth and broccoli. Bring to a boil and then drop down to low heat and simmer until the broccoli is tender.
- When your broccoli is tender add your spinach and stir.
- Transfer the soup to your blender and blend until desired consistency. Add more broth or warm water if it is too thick.
- Garnish with the micro greens.
This soup is ready to eat in under a half an hour… from prep to finished product, so it’s perfect for a nourishing weeknight dinner.