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.
- 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
- 60 g cashews previously soaked in water for 1-2 hours
- 100 ml unsweetened plant-based milk
- 1 tablespoon tapioca flour approx. 12 g
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.
Serve in a bowl and top with vegan yogurt or soy cream, pumpkin and sesame seeds, chives, and parsley.