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6 Comments This broccoli soup with spinach is filled with good for you ingredients. First of all, loads of veggies, but the nutritional value can be greatly enhanced by adding some extra toppings. Also easy to make in bulk and save for later!
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Broccoli Soup with Spinach
Broccoli is probably one of my favorite vegetables to use. It’s super delicious in so many different ways. You can chop it up into broccoli rice and use as the base layer for this broccoli bowl for instance, roasted it in the oven with mushrooms for an easy vegetarian side dish or turn it into a delicious broccoli soup with spinach.
Recipe Ingredients
The list of ingredients for the soup might seem a bit longer than you’re used to but trust me, it is worth it! Also most of the ingredients are actually spices to flavor the soup so it looks like a lot but isn’t so bad once you dig into it.
- coconut oil
- broccoli
- celery
- onion
- garlic
- tumeric
- ground coriander
- ground ginger
- spinach
- vegetable stock
- bay leaves
- coconut milk
- garden cress
- hemp seeds (or use almonds instead)
- salt and pepper
How To Make Broccoli Soup with Spinach
Broccoli is a rather easy vegetable to prepare. In fact you can eat it raw if you want but most often the chosen method is cooking, steaming or roasting. I love roasting a head of broccoli in the oven. I just add a few nuts to it and eat it with a bit of salmon. Perfect and delicious. This broccoli spinach soup is easier than that though.
For preparing the broccoli you take the head of broccoli and cut of the stem. You can eat the stem as well and it is packed with fiber so don’t toss it away. Cut it into smaller bits as it does need slightly longer to cook than the florets. You can toss it in together with the florets though. No need to keep it separate. Wash the broccoli thoroughly before adding it to the soup. Especially when you use organic broccoli, there might be some dirt between the florets. So washing under running water is the best method of cleaning.
Toppings or Additions
For this particular soup I’ve used hemp seeds as a topping in combination with garden cress. Both add some nutritional value to the soup but you can also add crunchy croutons. If you do not want to eat gluten, you can opt for crunchy bacon bits or more fresh herbs to top the soup. I love also using a splash of coconut milk or cream on top of the soup.
FAQ Broccoli Soup with Spinach
That depends in part on how large or how small you chop your broccoli. I find that usually within 15 minutes the soup is cooked. But definitely check the cooking on the broccoli stems, as they might take longer. Once the stems are soft enough you can use an immersion blender to smooth the soup.
You can store the broccoli and spinach soup for about 2 days in the fridge. You can also freeze it really well but keep the toppings separate.
If you want to add more protein to the soup you can use cooked chicken or chickpeas. The soup is also really tasty with additional crunchy croutons.
Broccoli Soup with Spinach
Ingredients
- 2 tbsp coconut oil
- 1 medium broccoli chopped
- 2 sprigs celery cut in slices
- 1 large onion diced
- 4 cloves garlic chopped roughly
- 2 tsp tumeric
- 3 tsp ground coriander
- 1 tsp ground ginger
- 150 gr spinach a large handful
- 1 litre vegetable stock
- 4 bay leaves
- 100 ml coconut milk
- 1 tbsp garden cress
- 2 tsp hemp seeds
- salt and pepper to taste
How to make the broccoli soup
- Take a big soup pot with a thick bottom and put the coconut oil in. As soon as the oil is hot enough add the onions and bake until translucent. Add the garlic and bake for a short while. Add the ground spices and bake until fragrant. Add the celery and broccoli, stir and add the vegetable stock.
- Add the bay leaves and bring the soup to the boil. As soon as it boils turn down to a summer and leave to cook for about 15 minutes.
- When the broccoli is almost done, add the spinach and leave to wilt.
- Before blending remove the bay leaves and puree the soup with the stick blender.
- Serve with a bit of coconut milk, sprinkle with hennepseed and the gardencress
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Simone!! I found your blog by chance on Pinterest and I’m in love with your photography – also love the fact that you combine travels with food – both deep passions of mine!
This broccoli soup is beautiful – as if the board! I love these rustic looking boards – i’ll have to look around for old school tables too!
O thanks so much Felicia! And yes it is by far my favorite background too. I found it in a little secondhand store and to be honest it was just way too expensive but I could simply not resist… 😉
Oh btw, I coudn’t find the recipe for this soup on the post… Is it me or is the recipe not up yet?
O how silly of me.. I mistyped the code, but it’s fixed now so the recipe is back up! Thanks for letting me know!
does feel good and refreshed to eat this healthy once in a while… well for a few weeks at least! LOVE your photographs and the board. Where did you find that board?
Gorgeous board isn’t it? 🙂 it’s and old school table I found in a little store happened to pass by…:) Love at first sight!