Broccoli and Spinach Soup

EASY SOUP RECIPE FOR COLD DAYS

This nutritious broccoli and spinach soup is the best comfort food on a cold winter’s day. It’s delicious, filling, and full of flavors. And what’s more, it’s super easy to make.

This soup is ideal as a starter or as a light lunch. It is vegan, gluten-free, and dairy-free.

MEET THE INGREDIENTS

SOUP

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

CASHEW CREAM

• Cashews
• Unsweetened plant-based milk
• Tapioca flour

HOW TO MAKE BROCCOLI AND SPINACH SOUP

CASHEW CREAM

• Drain and rinse the softened cashews and put them into a high-speed blender.
• Add tapioca flour and 100 ml unsweetened plant-based milk and blend on high speed until smooth.

SOUP

• Heat 2 tablespoons of the olive oil in a large pot over medium heat.
• Add chopped onions and cook for about 5 minutes until onions are translucent, stirring frequently. Add garlic and ginger and cook until fragrant, about 1 minute.
• Add 600 g broccoli florets, frozen spinach, and 4 cups of water (approx. 1 liter) and bring the soup to a boil. Reduce the heat to low and simmer for 15 minutes.
• After 15 minutes, add cashew cream (check  How to make cashew cream) and cook for another 5-10 minutes until the broccoli florets are done. Taste and adjust seasonings as needed.
• Once cooked, remove from heat and use the immersion blender to puree the soup completely.

SERVING SUGGESTION

Serve in a bowl and top with vegan yogurt or soy cream, pumpkin and sesame seeds, chives, and parsley.

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

Broccoli and spinach soup is nutritious, filling, and full of flavors. This soup is ideal as a starter or a light lunch. Vegan, gluten-free, and dairy-free.

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Prep Time 24 minutes mins

Cook Time 30 minutes mins

Cuisine Gluten-free, Vegan

Servings 4

Ingredients

  

1x2x3x

Soup

• 2 tablespoons olive oil
• 1 onion chopped
• 3-4 cloves garlic 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 previously soaked in water for 1-2 hours
• 100 ml unsweetened plant-based milk
• 1 tablespoon tapioca flour approx. 12 g

Instructions

 

Cashew cream

• Drain and rinse the softened cashews and put them into a high-speed blender. Add tapioca flour and 100 ml unsweetened plant-based milk and blend on high speed until smooth. Set aside.

Soup

• Heat 2 tablespoons of the olive oil in a large pot over medium heat.
• Add chopped onions and cook for about 5 minutes until onions are translucent, stirring frequently. Add garlic and ginger and cook until fragrant, about 1 minute.
• Add 600 g broccoli florets, frozen spinach, and 4 cups of water (approx. 1 liter) and bring the soup to a boil. Reduce the heat to low and simmer for 15 minutes.
• After 15 minutes, add cashew cream and cook for another 5-10 minutes until the broccoli florets are done. Taste and adjust seasonings as needed.
• Once cooked, remove from heat and use the immersion blender to puree the soup completely.

Serving suggestion

• Serve in a bowl and top with vegan yogurt or soy cream, pumpkin and sesame seeds, chives, and parsley.

Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

* The nutritional information provided is calculated automatically and should be used as an estimate.

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