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Easy Vegan Broccoli Spinach Soup

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5 from 1 review

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!

Ingredients

Scale
  • 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!)
  • 46 cups vegetable or chicken broth
  • 5 cups baby spinach, lightly packed
  • 12 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

Instructions

  1. Soak cashews in just boiled water for 15 minutes or in cool water for 4 hours or overnight.
  2. 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.
  3. Add garlic and lemon zest, sauté 1 minute.
  4. Add the broccoli, and season again with salt and pepper, stir.
  5. Drain and rinse cashews.
  6. 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 minutes or until broccoli is tender but not mushy.
  7. Add spinach and nutritional yeast (if using). Simmer 1-2 minutes until spinach is wilted.
  8. Transfer soup to a high-speed blender. Working in batches, if necessary, blend ingredients until very smooth.
  9. Add lemon juice. Taste to adjust salt and pepper.
  10. Serve with a squeeze of lemon juice and toppings if desired.
  11. Refrigerate for up to 4 days or freeze for 2 months.

Notes

Nutritional yeast gives a nice cheesy flavor. If you want it to be more lemony, leave it out.

Nutrition information is with 1 tablespoon of nutritional yeast.