Print Friendly and PDF

BROCCOLI SPINACH SOUP

/

There is nothing better on a cold day than a cozy bowl of homemade soup!  This dairy-free broccoli and spinach blend is creamy and nourishing and super easy to make.

Broccoli is a nutrient-dense cruciferous vegetable.  It’s rich in minerals and vitamins including C & K, as well as soluble and insoluble fibre.  Furthermore, broccoli contains bioactive compounds that may help to reduce inflammation, boost immunity, improve blood sugar control, and even protect against certain types of cancer.

BROCCOLI.jpeg

Dark leafy greens like spinach are incredibly nutrient-dense and chock-full of vitamins, minerals, anti-inflammatory antioxidants, and insoluble fibre.  One cup of raw spinach contains only 7 calories but is an excellent source of vitamin K, vitamin A, folate, and iron.

Ingredients for 6 servings:

  • 4 tablespoons vegan or grass-fed butter

  • 2 stalks celery, chopped

  • 1 large onion, chopped

  • 2 cloves garlic, minced

  • 1 tablespoons arrowroot starch (optional, for thickening)

  • 8 cups fresh broccoli, florets and stems separated

  • 4 cups vegetable or bone broth 

  • 4 cups fresh baby spinach 

  • 1/2 cup canned coconut milk (or milk of choice)

  • 1/4 cup nutritional yeast

  • 1/2 tsp salt, adjuster to taste

  • 1/4 tsp freshly ground black pepper

  • 1/4 tsp ground nutmeg

Directions:

  1. Melt the butter in a medium-sized stock pot over medium-high heat.  Add the celery and onion and sauté until the onion is translucent, about 6 minutes.

  2. Add the garlic and arrowroot starch and cook for another minute, making sure the garlic doesn’t burn.

  3. Add the broccoli stems and broth and bring to a boil.

  4. Reduce heat and simmer uncovered until the broccoli stems are softened, about 8 minutes.  Add the florets and cook for another 7 to 10 minutes or until all of the broccoli is tender.  Then add the spinach and cook for one more minute to wilt.

  5. Stir in the coconut milk, nutritional yeast, salt, pepper, and nutmeg and remove from heat.

  6. Carefully purée the soup in batches in a blender or food processor until smooth (see note below).  Return to the pot and adjust seasoning to taste.  Reheat if necessary and serve with toppings as desired.

Broccoli Spinach Soup can be stored in an airtight container in the fridge for 5 days or frozen for 2 to 3 months.

NOTES:

If you prefer more texture, reserve a cup of just-tender broccoli florets to stir in after the soup has been puréed. 

I use my Vitamix blender for a super smooth and creamy consistency.  A food processor or emersion blender can also be used, but the soup will be less smooth.

BROCCOLI SPINACH SOUP WITH CRACKERS.jpeg