This creamy broccoli spinach soup is made using a handful of ingredients and comes together in under 15 minutes! It is super nutritious, rich and creamy, vegan and absolutely delicious! The post also contains tips for making broccoli rice.
This quick and easy broccoli spinach soup is a delicious way of including more veggies in your diet. Especially if you aren’t too keen on these ingredients separately, as side dishes or in salads. You may not like broccoli due to its texture, for example. Or spinach in its raw form, in salads. This deliciously creamy vegan soup provides a great alternative for including more these nutritious vegetables in your diet.
And it’s one of the quickest soups I’ve ever made! Read on to find out why…
Easy broccoli spinach soup with broccoli rice
The main reason is that I turned broccoli into broccoli rice before tossing into the pot. Just chop the broccoli roughly and blend until it produces a crumbly mixture (be careful not to turn it into paste!).
Why did I do this? For 2 reasons:
- Using broccoli rice shortens cooking time.
- Because it cooks very briefly broccoli rice retains its bright green colour and refreshing, sweetish flavour.
The entire broccoli can be used to make broccoli rice so nothing gets wasted!
I used this method of preparing broccoli also in my broccoli rice patties with cheese recipe I made recently. Another easy broccoli rice recipe I have shared is broccoli pasta alfredo with ricotta.
(If you like the idea of broccoli rice you might also like my easy, delicious cauliflower rice recipes!).
How to cook the spinach for this soup
Very briefly! In this creamy soup the spinach is added into the pot towards the end of cooking. This ensures that it retains its colour, flavour and nutritional value.
I have used this method in several other recipes, mainly soups, including spinach and bean soup and vegan green pea soup with spinach. Always with great results!
How to make creamy vegan broccoli soup with spinach: step-by-step
Once you’ve made the broccoli rice and chopped the onion and garlic your work is almost done!
1. Simply heat up the oil and fry the garlic and onion in a large pot for 2-3 minutes until tender.
2. Next add the broccoli rice and cook for 5 minutes stirring often.
3. Pour in the vegetable stock (use ¾ quarters to start with), add the spinach, cover, bring to a boil, then simmer for 3 more minutes.
4. Remove from the heat, puree the soup, add more stock if necessary and season to taste (you may only need to add pepper as the stock contains salt).
5. Enjoy your spinach broccoli soup!
Expert tips and FAQs
- Unless you have a very large blender or are using only a small amount of broccoli make the broccoli rice in batches. You’ll be able to blend the broccoli more evenly this way. Do NOT overblend the broccoli.
- Add the spinach towards the end of cooking (final 3 minutes).
- Add ¾ of the stock to start with and top up with more, if necessary, once the soup has been pureed.
- Freeze in individual containers for up to 3 months.
Serving suggestions
This healthy broccoli soup is great with toasted seeds and/or nuts for more texture, flavour and goodness. Serve it also with toasted bread, a handful of croutons or a drizzle of coconut milk. If you don’t need this recipe to be vegan scatter some grated cheddar or parmesan over the top or stir in a spoonful of butter. But it’s delicious without any extras too!
More creamy vegan soups
- Creamy Mushroom Potato Soup (Dairy Free)
- Creamy Spinach and Bean Soup
- Simple Fennel Soup
- Creamy Zucchini Potato Soup (Vegan)
- Simple Brussels Sprout Soup
Check out also this collection of creamy vegan soups for more vegan cooking inspiration!
Keep in touch!
If you make this spinach broccoli soup I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Recipe
Creamy Broccoli Spinach Soup (Vegan)
Equipment
- Food processor
- Hand blender
Ingredients
- 1.1 pounds (500 g) broccoli, florets and stalk roughly chopped *see Instructions
- 3.53 ounces (100 g) spinach
- 2 garlic cloves chopped
- 1 onion chopped
- 2 tablespoons olive oil
- 3-3½ cups (750-850 ml) vegetable stock hot
- Pepper to taste
Instructions
- *Prepare the broccoli rice by cutting off the broccoli stalk, slicing off the tough outer layer and chopping the stack roughly, along with the florets before adding into the blender. Blitz until the mixture becomes crumbly (not mushy) Avoid overcrowding the blender and make broccoli rice in batches if you have to.
- Dissolve the stock cubes in the hot water.
- In a large pot heat up the oil, add the garlic and onion and fry over a medium heat for 2 minutes, stirring often. Add the broccoli rice and continue cooking for 5 minutes, stirring often. Add the spinach, pour in ¾ of the stock, cover and bring to a boil, then simmer for 3 more minutes. Puree the soup, add the remaining stock if necessary, adjust the seasoning (I only added some pepper) and enjoy!
Notes
- Unless you have a very large blender or are using only a small amount of broccoli make the broccoli rice in batches. You’ll be able to blend the broccoli more evenly this way. Do NOT overblend the broccoli.
- Add the spinach towards the end of cooking (last 3 minutes).
- Add ¾ of the stock to start with and top up with more, if necessary, once the soup has been pureed.
- Refrigerate for up to 3 days.
- Freeze in individual containers for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Sarit says
This soup turned out incredible! I added coconut cream which made it incredibly creamy and delicious. Can't wait to make it again!
Monika says
Coconut cream sounds delicious in this soup! Thank you for your feedback:)
henry topham says
Lovely soup , used 500 grams of spinach which gave it a vivid dark green colour. Used a pinch of nutmeg for a little jazz!
henry topham says
sorry forgot the rating.
Monika says
Thank you:)
Emma Blackmore says
This recipe was just perfection. Thank you for the tip about making broccoli rice and was healthy too.
Monika says
You are welcome, glad you enjoyed it! Thank you for your feedback:)
Allie says
Hi there! Amazing recipe! Quick question, what are you considering a serving size? 1 cup?
Thank you!
Monika says
Thank you! Yes, approximately a cup.
Marissa Manzanilla says
Mine doesn't look like yours at all. It is super grainy. What did I do wrong? Yours looks like a cream
Monika says
Perhaps the broccoli rice was too course to start with, or your blender didn't do a good job (maybe puree it for longer), also try adding less stock and topping up with more, if necessary, after you've pureed the soup. You can also try to cook the broccoli rice for an extra minute longer to make it a little softer before pureeing. Good luck, I am sure it will work better next time!
jacqui Bellefontaine says
I'm loving the look of this soup. One to add to the to make list
Monika says
Thanks Jacqui!
Dave G says
Ditto about the color. That is my favorite color! We had chicken pozole verde a couple of times this past week as leftovers and it is that same color!
Monika says
I don't think I've ever had that but it sounds right up my street!
Ai | Ai made it for you says
15min for a meal? I'm in!! I love that the creaminess comes from vegetables! Yum!
Monika says
Thank you!
The Girl Next Door says
Yum! The soup looks creamy, just perfect and delicious!
Thank you for this simple recipe. Will surely try it out some time soon. 🙂
Rita says
So healthy and nutritious with broccoli and spinach. Like the green color.
Monika says
Thanks! I am glad you like the colour, I love using brightly coloured vegetables!
UMA says
Hi, can we use tinned spinach for this recipe? Thanks
Monika says
I haven't tried that but I don't see why you couldn't as long as you are using the right amount of spinach. If it's tinned spinach in water and you can't separate it from the water use that instead of stock and just pop a stock cube into the pot.