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 24minutes
Cook Time 30minutes
Servings 4
Author Nensi Beram
Ingredients
Soup
2tablespoonsolive oil
1onionchopped
3-4clovesgarlicminced
1teaspoonminced ginger
600gbroccoli florets
450-500gfrozen spinach
4cupswater1 cup = 250 ml
salt to taste
Cashew cream
60gcashewspreviously soaked in water for 1-2 hours
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.