Creamy Broccoli and Spinach Soup Recipe for Cozy Meals

EASY SOUP RECIPE FOR COLD DAYS

This nourishing broccoli and spinach soup is perfect comfort food for chilly days. It’s flavorful, filling and simple to prepare, making it an excellent starter or a light lunch. The recipe is vegan, gluten-free and dairy-free.

MEET THE INGREDIENTS

SOUP

• Olive oil
• Onion
• Garlic
• Ginger
• Broccoli florets
• Frozen spinach
• Salt

CASHEW CREAM

• Cashews (soaked)
• Unsweetened plant-based milk
• Tapioca flour

HOW TO MAKE BROCCOLI AND SPINACH SOUP

CASHEW CREAM

• Drain and rinse the soaked cashews. Place them in a high-speed blender.
• Add tapioca flour and 100 ml unsweetened plant-based milk. Blend on high until smooth and creamy, then set aside.

SOUP

• Heat 2 tablespoons of olive oil in a large pot over medium heat.
• Add the chopped onion and sauté for about 5 minutes, until translucent. Stir frequently. Add minced garlic and ginger and cook for about 1 minute until fragrant.
• Add 600 g broccoli florets, 450–500 g frozen spinach, and 4 cups (approximately 1 liter) of water. Bring to a boil, then reduce heat and simmer for 15 minutes.
• Stir in the cashew cream, simmer another 5–10 minutes until the broccoli is tender. Taste and adjust salt as needed.
• Remove from heat and puree the soup with an immersion blender until smooth and uniform.

SERVING SUGGESTION

Ladle into bowls and garnish with vegan yogurt or soy cream, pumpkin and sesame seeds, chives, and chopped parsley for color and texture.

BROCCOLI AND SPINACH SOUP IS

• Vegan
• Gluten-free
• Dairy-free
• Nutrient-packed
• Flavorful
• Creamy
• Quick and easy to make

Broccoli and Spinach Soup

Nensi Beram

A nutritious, filling green soup that works as a starter or a light lunch. Vegan, gluten-free and dairy-free.

Prep Time
24 mins

Cook Time
30 mins

Cuisine
Gluten-free, Vegan

Servings
4

Ingredients

Soup

• 2 tablespoons olive oil
• 1 onion, chopped
• 3–4 garlic cloves, minced
• 1 teaspoon minced ginger
• 600 g broccoli florets
• 450–500 g frozen spinach
• 4 cups water (1 cup = 250 ml)
• Salt to taste

Cashew cream

• 60 g cashews (soaked 1–2 hours)
• 100 ml unsweetened plant-based milk
• 1 tablespoon tapioca flour (approx. 12 g)

Instructions

Cashew cream

1. Drain and rinse the soaked cashews and place them in a high-speed blender. Add tapioca flour and 100 ml plant-based milk. Blend until very smooth. Set aside.

Soup

1. Heat the olive oil in a large pot over medium heat.
2. Sauté the chopped onion about 5 minutes until translucent. Add garlic and ginger and cook 1 minute until fragrant.
3. Add broccoli, frozen spinach and water. Bring to a boil, reduce heat and simmer 15 minutes.
4. Stir in the cashew cream and simmer another 5–10 minutes until the broccoli is tender. Season to taste.
5. Remove from heat and puree the soup with an immersion blender until smooth and creamy.

Serving suggestion

1. Serve warm, topped with vegan yogurt or soy cream and a sprinkle of pumpkin or sesame seeds, chives and parsley.

Did you make this recipe?
Please leave a comment below and tell us how it turned out. We appreciate your feedback.

* Nutritional information is calculated automatically and should be used as an estimate.

Keyword
broccoli soup, healthy green bowl, healthy soup, spinach and broccoli soup