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
The main reason is that I turned broccoli into broccoli rice (see photo below) before tossing into the pot. Just chop the broccoli roughly and blend until it produces a crumbly mixture (though 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, almost sweet 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 on the blog is healthy broccoli pasta alfredo with ricotta.
(If you like the idea of broccoli rice you might also like my easy, delicious cauliflower rice recipes!).
Tip for making broccoli rice
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.
Cut off the broccoli stalk and slice off the tough outer layer before chopping the stalk and adding into the blender.
What is the best way of cooking spinach for broccoli and spinach soup
Very briefly! In this broccoli and spinach soup recipe the spinach is added into the pot towards the end of cooking. This ensures that it retains its colour, flavour and nutritional value.
How to make vegan creamy broccoli soup with spinach
Once you’ve made the broccoli rice and chopped the onion and garlic your work is almost done! Simply heat up the oil and fry the garlic and onion in a large pot for 2 minutes until tender. Next add the broccoli rice and cook for 5 more minutes stirring often. Pour in the vegetable stock (you may not need to use all of it), add the spinach, cover, bring to a boil and cook for 2-3 more minutes.
Then puree the mixture, season to taste (you may only need some pepper as the stock cubes are salty) and enjoy your spinach broccoli soup!
What can I serve with vegan broccoli spinach soup
This soup is great with toasted seeds and/or nuts for more texture, flavour and goodness. Serve it also with toasted bread, a handful of skinny 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
Check out also this collection of creamy vegan soups for more vegan cooking inspiration!
Creamy Broccoli Spinach Soup (Vegan)
- 500 g broccoli, florets and stalk roughly chopped *see Instructions
- 100 g spinach
- 2 garlic cloves chopped
- 1 onion chopped
- 2 tbsp olive oil
- 1.5 vegetable stock cubes
- 800-850 ml hot water
- pepper to taste
- *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 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 the stock (most of it), 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!