This Broccoli Spinach Soup is an easy and delicious way to get more green vegetables into your diet. The soup is rich and creamy, absolutely fabulous! Enjoy it for lunch, a light dinner or even breakfast. Vegan, paleo, gluten-free.
As we transition from winter to spring I like to eat lots of green food to cleanse my body and boost my immunity. It’s also time to get your green on for St. Patricks Day.
Broccoli is one of those foods you want to eat often because it’s packed with tremendous health benefits. Since it’s part of the cruciferous vegetable family (alongside cauliflower, kale and cabbage) it benefits your body by reducing inflammation, improving blood sugar control, boosting immunity and promoting heart health.
Spinach is packed with nutrients; bone-supporting vitamin K, lots of vitamins A and C, which support immune function and promote healthy skin. In this delicious soup the spinach is added into the pot towards the end of cooking. This ensures that it retains its color, flavor and nutritional value.
Cashews make this soup creamy. They are rich in unsaturated fatty acids and plant-based protein, plus dietary fiber, minerals and antioxidants.
I add nutritional yeast, a super food with a full spectrum of B vitamins that provide us with energy and help maintain proper brain function. It’s a great nutrient if you’re eating a vegan diet since has sixteen different amino acids, good for maintaining good muscle tone. It gives the soup a slightly cheesy flavor
Sometimes I leave out the nutritional yeast to give it a more lemony taste. Either way is delicious.
This soup will make you feel sooo… good.
This creamy vegan soup is an easy, delicious way to include more of these nutritious vegetables into your diet even you don’t usually like them as side dishes.
Tips For Making Broccoli Spinach Soup
- Soak your cashews for 15 minutes in boiling water or soak overnight in the refrigerator. Soaking cashews creates an incredible creamy texture for recipes, It helps remove phytic acid, allowing our bodies to get more nutrients from the nuts, and makes them easier to digest.
- You can use the stems and tops of the broccoli.
- Add just enough stock to cover the broccoli, you can always add more, if necessary, once the soup has been pureed. You want it to have a creamy texture not watery.
- Add the spinach towards the end of cooking (final 1-3 minutes) to maintain nutrients and give it a bright green color.
- For a more lemony flavor leave out the nutritional yeast.
Top with sprouts. They are a powerhouse of life force energy and have a high concentration of antioxidants.
Top with raw sauerkraut, it puts living healthy bacteria into your body so you can digest your foods more completely reducing the build up of toxins.
Sprinkle with pumpkin seeds for more texture and nutrition.
Aleppo pepper brings a complex flavor and bright acidity without much spiciness.
You’ll love this beautiful green Broccoli Spinach Soup for St Patricks Day or any day. The perfect soup to enjoy as we transition from winter to spring.
It’s super nutritious, easy to make and seriously delicious.
If you like this recipe, try these other delicious nutritious green soups. They are all paleo, gluten free, dairy free and can be made vegan using vegetable broth:
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This Broccoli Spinach Soup is an easy and delicious way to get more vegetables into your diet. It’s rich and creamy, and absolutely fabulous!
- 1/2 cup raw cashews, soaked in just boiled water for 15 minutes or cool water for 4 hours
- 2 tablespoons olive oil, avocado oil or ghee
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon lemon zest
- 6 cups broccoli roughly chopped (about 2 heads – you can use stems too!)
- 4–6 cups vegetable or chicken broth
- 5 cups baby spinach, tightly packed
- 2 Tablespoons nutritional yeast (optional)
- 1 Tablespoon lemon juice, more to taste
- Celtic sea salt and pepper to taste
- Garnish options: Broccoli sprouts, raw sauerkraut, Aleppo pepper, toasted pumpkin seeds
- Soak cashews in just boiled water for 15 minutes or in cool water for 4 hours.
- In a heavy bottom pot, heat oil over medium low heat. Once oil is hot, add onion, generously season with salt and black pepper. Sauté for about 5 minutes until onion starts to turn translucent.
- Add garlic and lemon zest, sauté 1 minute.
- Add the broccoli, and season again with salt and pepper, stir.
- Drain and rinse cashews.
- Add cashews and just enough broth to cover the broccoli. Bring to a simmer over medium heat. Once simmering, reduce heat and let simmer for about 10-15 minutes or until broccoli is soft.
- Add spinach and nutritional yeast (if using). Simmer 1-2 minutes until spinach is wilted.
- Transfer contents of the pot to a high-speed blender. Working in batches, if necessary, blend ingredients until very smooth.
- Add lemon juice. Taste to adjust salt and pepper.
- Serve with a squeeze of lemon juice and toppings if desired.
- Refrigerate for up to 4 days or freeze for 2 months.
Nutritional yeast gives a nice cheesy flavor. If you want it to be more lemony, leave it out.
Nutrition information is with the nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Cuisine: Vegan, Paleo, Gluten-Free
Keywords: broccoli spinach soup, green soup, nutritious soup