Easy Broccoli and Spinach Soup

This Easy Broccoli and Spinach Soup is a healthy soup recipe that is loaded with flavor. It is made with only 10 ingredients, including frozen broccoli and frozen spinach.

This Broccoli Spinach Soup recipe is such an easy one to make. And, it is so darn tasty.

It employs the versatility of frozen veggies and immunity-boosting ingredients to ramp up its nutritional value. Because, sometimes, maybe you are like me, and just crave a healthy warm soup to make you feel like you are glowing from the inside out!

What Are The Ingredients For Broccoli And Spinach Soup?

You will need the following 10 main ingredients:

1. Yellow onion
2. Fresh garlic cloves
3. A chunk of fresh ginger
4. Celery Stalks
5. Ground coriander
6. Ground smoked paprika
7. Ground turmeric
8. Frozen broccoli florets
9. Frozen spinach
10. Vegetable broth

You will also need some oil to sauté the ingredients with. And, some salt and black pepper to season this green soup.

Totally optional, but you could serve this broccoli and spinach soup garnished with some roasted broccoli florets and some chopped parsley and/or pepper flakes.

How To Make This Spinach Broccoli Soup Recipe?

Once you have gathered your ingredients, this vegan soup takes a little less than 20 minutes to make.

You start by adding some oil that is best for high-heat sautéing, like grapeseed oil, to a large heavy bottom pan (which preferably has a lid).

Then peel and roughly chop up the onion, the ginger, and the garlic cloves. Wash the celery and roughly chop it up as well.

Turn the stove onto medium heat/flame and toss in the peeled and chopped onion, ginger, garlic, and ginger. Let them sauté for about 5 minutes. During this time, stir this mixture a bit, so the ingredients do not burn.

After the ingredients have sautéed for 5 minutes, add in the coriander, turmeric, smoked paprika, vegetable broth, frozen broccoli florets, and frozen spinach. Cover the pan and let these simmer for about 10 minutes.

When the ten minutes are up, take the pan off the heat. Then, blend the ingredients until somewhat smooth. You can do this by carefully placing this spinach broccoli soup into a blender and blending until; smooth. Or, you could use an immersion blender and blend the ingredients right there in the pan.

Finally, season this soup with salt and black pepper.

Substitutions

Instead of frozen broccoli and frozen spinach, fresh broccoli and fresh baby spinach leaves can be used while making this vegetarian soup. If kale is your jam, use kale instead of the spinach.

If you do not like celery, use a green bell pepper instead.

The vegetable broth used can easily be replaced with vegetable stock. And, if you don’t mind this not being plant-based, use some chicken stock or chicken broth instead.

How to serve this soup?

Ladle spoonfuls of this soup into bowls and serve it warm, garnished with some chopped fresh parsley.

Being on the subject of garnishes, if you happen to have a few more broccoli florets on hand, you could roast them, bake them, or air fry them and use them as a decoration for this easy soup.

This soup has only 242 calories and can be easily enjoyed with thick slices of crusty bread, some roti, or even a couple of Parker house rolls.

Storage And Reheating

I usually make a big batch of this soup, place any leftovers in an airtight container, and place the container in the fridge. This soup will last for about 7 to 10 days.

To reheat, add the soup to a microwave-safe bowl, cover it, and microwave for 2–3 minutes or until the desired temperature is reached. You could also reheat this by placing the quantity you think you will need in a pan or soup pot, and heating it over medium-high heat for about 5 minutes, or until it is the desired temperature.

Easy Broccoli and Spinach Soup

4.75 from 4 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 servings

Author: Shashi

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This Easy Broccoli and Spinach Soup is a healthy soup recipe that is loaded with flavor. It is made with only 10 ingredients, including frozen broccoli and frozen spinach. And, it can be made in 20 minutes. With only 242 calories, this is a soup that can be paired with thick slices of crusty bread for a delicious and comforting meal.

Ingredients

• 3 tablespoons grapeseed oil
• 1 yellow onion
• 4 fresh garlic cloves
• 3/4 inch chunk of fresh ginger
• 3 stalks of celery
• 3 teaspoons coriander
• 2 teaspoons smoked paprika
• 1/2 teaspoon turmeric
• 4 cups 12 oz package frozen broccoli florets
• 4 cups 32 fl oz package vegetable broth
• 2 cups frozen spinach
• Season w/ salt pepper and parsley
• Serve with roasted broccoli florets and/or chili flakes

Instructions

• Add grapeseed oil to a large, heavy bottom pan (which preferably has a lid).
• Peel and roughly chop up the onion, the ginger, and the garlic cloves.
• Wash the celery and roughly chop it up as well.
• Turn the stove onto medium heat/flame and toss in the peeled and chopped onion, ginger, garlic, and ginger. Let them sauté for about 5 minutes. During this time, stir this mixture a bit, so the ingredients do not burn.
• After the ingredients have sautéed for 5 minutes, add in the coriander, turmeric, smoked paprika, vegetable broth, frozen broccoli florets, and frozen spinach. Cover the pan and let these simmer for about 10 minutes.
• When the ten minutes are up, turn the stove off and take the pan off the heat.
• Then, blend the ingredients until somewhat smooth. You can do this by carefully placing this spinach broccoli soup into a blender and blending until; smooth. Or, you could use an immersion blender and blend the ingredients right there in the pan.
• Finally, season this soup with salt and black pepper. Serve it garnished with a teaspoon or two of chopped fresh parsley, a few roasted broccoli florets, some crusty bread, some roti, or even Parker house rolls.

Nutrition

Serving: 1g | Calories: 242kcal | Carbohydrates: 20g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Cholesterol: 7mg | Sodium: 614mg | Fiber: 6g | Sugar: 6g

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