Broccoli spinach soup – Whole30
This broccoli spinach soup 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!
Broccoli spinach soup
The first time I had this soup was while we were doing a whole30. At the time I was also working on creating some photos for an ebook by a famous Dutch health blogger. One of the recipes I made was this delicious broccoli spinach soup. I figured it would be perfect also for our whole30.
As you probably know broccoli is super health, so this easy soup is the ideal soup to make in batches and bring with you for lunch. Or have it as a light dinner. It’s not very filling but it can be enhanced by adding extra ingredients to it. I’ll give some suggestions below.
Ingredients for the broccoli spinach soup
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
- ground coriander
- ground ginger
- vegetable stock
- bay leaves
- coconut milk
- garden cress
- hemp seeds
- salt and pepper
Health benefits of broccoli
Broccoli is super healthy for you. It contains loads of fibre but also has more vitamin C than an orange! It contains potassium, calcium and lots of anti-oxidants. So all the more reason to consume more of this power house of a vegetable.
Preparing the broccoli
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.
Frequently asked question on the broccoli spinach soup
The soup doesn’t take too long to cook. I usually find that 15 minutes is enough. But check the cooking on the broccoli stems. Depending on how big you’ve cut the stem pieces that is the part that will take the longest. So once that is done, you can blend the soup
You can make the broccoli spinach soup and keep it in the fridge for two days. But a better option is to make a large batch and freeze for later use. Freeze it in airtight containers in portion sizes. When needed you can just take it out of the freezer and reheat in the microwave.
If you want to give the soup a bit more body you can add cooked chicken to the soup. That would work really well.
Broccoli spinach soup
- 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
- 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
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.