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
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Broccoli and Spinach Soup
Ingredients
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.
* The nutritional information provided is calculated automatically and should be used as an estimate.
4 comments
Thanks love everything is so really beautiful!!
Thanks so much, Sharon! We are really happy that you like our blog. I wish you a wonderful day!
Yesterday I made this recipe and it was a good first attempt. Though the colour was not as bright green as I would like and as the picture showed . But that didn’t affect the taste of the soup at all, it was lovely! 🙂
Thank you so much, Minou! I’m glad you liked it.