Description
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!)
- 4–6 cups vegetable or chicken broth
- 5 cups baby spinach, lightly packed
- 1–2 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
Instructions
- Soak cashews in just boiled water for 15 minutes or in cool water for 4 hours or overnight.
- 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 minutes or until broccoli is tender but not mushy.
- Add spinach and nutritional yeast (if using). Simmer 1-2 minutes until spinach is wilted.
- Transfer soup 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.
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Cuisine: Vegan, Paleo, Gluten-Free