Broccoli And Spinach Soup Recipe

A hot soup bowl is perfect for freezing weather or sick days to heal inside out and keep you nourished. Slurp! This homemade soup is hearty and easy to make, with smooth and comforting flavours. Hearty and warm, this healthy homemade Broccoli and Spinach Soup recipe is a nourishing and comforting bowl of fresh ingredients. This easy soup is full of bold flavours, perfect for lunch or dinner, and simply the best.

Table of contents

1. About the recipe

2. Ingredients

3. Step-by-step method

4. Tips

1. About the recipe 

This nutritious broccoli and spinach soup is the best comfort food on a cold winter’s day. It is delicious, filling and full of flavours. And what’s more, it’s super easy to make. It is not loaded with a ton of sodium but instead packed with vibrant, fresh ingredients. You can store this soup in the fridge for 2 to 3 days. Then reheat it in a microwave or on the stovetop over medium-low flame.

Why you will love this soup

• Rich, Creamy and easy to prepare.
• Super healthy and wholesome.
• Requires few ingredients.
• Perfect for parties or get-togethers.
• Vegetarian 
• Budget-friendly recipe 

Let’s start cooking!

Serving Suggestion: 2 to 3 

Preparation Time: 15 minutes

Cooking Time:      20 minutes 

2. Ingredients

• 1 cup broccoli chopped(12 to 15 florets)
• 1 cup spinach chopped
• 1 tablespoon of chopped garlic
• 1 medium onion chopped
• 1 cup vegetable stock or water
• 1 tablespoon of fresh cream
• ½ cup milk 
• 1 tablespoon of butter
• 2 tablespoons of cheddar cheese or any processed cheese
• 1 tablespoon of black pepper powder
• Salt

3. Step by Step method

• Heat butter in a saucepan on medium flame.
• Add minced garlic and saute for a few seconds. Now add chopped onions; Saute for a few minutes until fragrant. 
• Next, add the broccoli florets and saute for 2 minutes. Add vegetable broth or water. Mix well.
• Cover and cook on medium flame until broccoli florets are fork tender; it takes around 4 to 5 minutes.
• Then add the spinach, milk, grated cheese, salt and pepper.
• Simmer for 2 to 3 minutes until the spinach is wilted. At this stage, turn off the flame and remove the pan from the stove.
• Use a blender to puree the soup until smooth and has a creamy texture.
• Add cream, adjust the seasoning to taste, and reheat for 2 minutes on low flame.
• If you think your soup is too thin, you can add cornflour slurry into the soup and boil for 2 minutes. This gives a thick and creamy consistency. 
• Enjoy your Broccoli Spinach Soup hot!
• This soup is great on its own, or you can pair it with a side of bread and a salad.
• I have garnished it with some croutons, but here are a few suggestions for toppings.
  • Cheese
  • Cream
  • Nuts
  • Sesame seeds
  • Toasted pumpkin seeds
  • Greek yoghurt 
  • Roasted vegetables 

4. Tips

• Choose organic, fresh and dark green colour broccoli with firm stems.
• I used full-fat milk in this recipe. You may also use almond or coconut milk.
• Butter helps to cook the onions and build the flavour in the soup. You may also use olive oil.
• This soup is a great make-ahead meal. Let the soup cool down to room temperature, and then store it in an airtight container in the fridge for up to 2 to 3 days.
• You can substitute spinach with other greens like kale or arugula.
• You can use readymade Knorr or Maggie vegetable stock cubes as well.