Go Back
+ servings

Broccoli and Spinach Soup

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.
Course Dinner, Lunch
Cuisine Gluten-free, Vegan
Prep Time 24 minutes
Cook Time 30 minutes
Servings 4
Author Nensi Beram



  • 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


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.


  • 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.