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    Home » Recipes » Soup and Stew Recipes

    Vegan Broccoli Soup With Spinach

    Published: June 26, 2019 Updated: June 29, 2019 / By: Dawn | Girl Heart Food 25 Comments

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    Two bowls of broccoli spinach soup.

    This vegan broccoli soup is chock-full of broccoli and lots of other yummy ingredients like spinach and white kidney beans. So easy, filling and delicious!

    Two bowls of broccoli spinach soup with some bread behind them.

    If you’ve been following Girl Heart Food for a little bit, you know I’m all about balance. One week I’ll share a super indulgent recipe, another maybe something more, shall I say, waist friendly. The main thing is that the recipes are easy, pretty budget friendly and delicious!

    So, today I’m aiming for the healthier side of things with this vegan broccoli soup. 

    This broccoli spinach soup is seriously jam-packed with goodness. I debated on what to name it. “Green goddess soup” definitely crossed my mind. No matter the name, this green veggie soup is delicious!

    We love broccoli in our home and always have a bunch in the fridge. Hubby can eat it until it comes out of his eyeballs, LOL.

    Aside from this veggie packed soup, we love broccoli roasted. What’s your favourite way to prepare broccoli?

    Vegan Broccoli Soup With Spinach

    With some simple ingredients and a little time, you could be diving into a creamy bowl of this vegan broccoli soup.

    Don’t get me wrong, I love the more indulgent counterpart of this broccoli soup (broccoli cheddar) and I’m pretty confident about 50% of me is made of cheese. However, most times I do prefer to enjoy healthier versions of my favourites. 

    What makes this vegan broccoli soup creamy? White kidney beans! I’ve used this technique in other white bean soup and even chili and it always works out great! Beans thicken this broccoli soup substantially so there’s no need for heavy cream. 

    To really amp up the green colour, flavour and nutrition of this soup, baby spinach comes to the party.

    Ingredients for a vegan broccoli spinach soup recipe.

    How To Make It

    Full details on how to make this vegan broccoli soup are in the recipe card below, but here are the basics:

    1. Heat some olive oil in a pot, then cook onion.
    2. Garlic is added next.
    3. Throw in spinach, salt, pepper, nutmeg and nutritional yeast.
    4. Add broccoli, beans and stock and cook until the broccoli is tender.
    5. Blend with an immersion blender until nice and creamy.
    6. Enjoy!

    Garnish Ideas

    Want to add some toppings to your soup? Any of these are delicious:

    • Swirl of coconut milk
    • Yogurt (if opting for vegetarian, not vegan)
    • Vegan shredded cheese
    • Croutons
    • Crispy chickpeas

    Tips for Making This Recipe

    • This soup is on the thicker side. However, if you prefer to enjoy it thinner simply add more veggie broth.
    • Nutritional yeast is used in this soup to add a subtle “cheese” flavour, but you could omit if you prefer.
    • Don’t have fresh baby spinach on hand? Try frozen spinach. Just thaw and squeeze excess moisture before adding to soup.
    • Cut the broccoli florets into not-too-large pieces so they cook relatively quickly.
    • Only the broccoli florets were used in this soup, not the stalks. Having said that, don’t throw those away! They can be cut up or shredded and used in other dishes, like stir-fry dishes and a spin on coleslaw.
    Bowl of broccoli spinach soup.

    More Yummy Veggie Soups

    • Curried Carrot Soup With Coconut Milk
    • Mung Bean Soup With Vegetables
    • Vegetable Rice Soup

    If you make this vegan broccoli soup, be sure to leave a comment below!

    Overhead shot of a bowl of broccoli spinach soup.

    Vegan Broccoli Soup With Spinach

    Dawn | Girl Heart Food
    This vegan broccoli soup is chock-full of broccoli and lots of other yummy ingredients like spinach and white kidney beans. So filling and delicious!
    5 from 13 votes
    Print Recipe Save RecipeSaved!
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Lunch, Main Course, Soup
    Servings 4 servings
    Prevent your screen from going dark

    Ingredients
     

    • 1 tablespoon olive oil
    • 1 yellow onion, peeled and diced
    • 3 cloves garlic, minced
    • 5 ounces baby spinach, chopped (approximately 3 cups, loosely packed)
    • ¾ teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • ¼ teaspoon ground nutmeg
    • ¼ cup nutritional yeast
    • 7 to 8 cups broccoli florets, florets from about 2 medium bunches
    • 1 (19-ounce) can no salt added white kidney beans, rinsed and drained
    • 5 cups low sodium vegetable broth, or more if you want a looser or thinner consistency

    Instructions

    • Heat olive oil in a large pot over medium-low heat.
    • Add onion to pot and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
    • Stir in spinach, salt, black pepper, nutmeg and nutritional yeast. Cook, stirring occasionally, for 2 minutes. Stir in broccoli, beans and vegetable broth.
    • Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer. Cover with lid slightly ajar and cook for 10 to 15 minutes or until broccoli is tender. 
    • Blend the soup with an immersion blender until smooth. Add more vegetable broth and heat through if you want a looser or thinner consistency.
    • To serve, divide the soup into bowls and enjoy!

    Notes

    • Cut the broccoli florets into not-too-large pieces so they cook relatively quickly.
    • Only the broccoli florets were used in this soup, not the stalks. Having said that, don’t throw those away! They can be cut up or shredded and used in other dishes.

    A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

    Keyword broccoli spinach soup, creamy broccoli soup

    Tried this recipe?

    If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

    More Soup and Stew Recipes

    • Cheeseburger Soup in a Bread Bowl
    • Easy Mushroom Soup Recipe
    • Green Lentil Soup With Coconut Milk and Veggies
    • Chunky Vegetable Soup (With Roasted Root Veggies)

    © Girl Heart Food Inc. All photographs and content are COPYRIGHT PROTECTED.

    Reader Interactions

    Comments

    1. Katie

      May 09, 2020 at 6:32 am

      I have loads of frozen broccoli to use up at the moment, do you think I could do this with that?

      Thanks! 😊

      Reply
      • Dawn - Girl Heart Food

        May 09, 2020 at 12:25 pm

        Hi Katie! I haven’t tried with frozen broccoli, but it should work! The frozen broccoli may yield a little more moisture than fresh, so you may just have to use a little less broth. Hope you enjoy. 🙂

        Reply
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    Hi, I'm Dawn! Welcome to Girl Heart Food, a food blog that's all about easy comfort food recipes (especially cheesy recipes) that'll satisfy your taste buds and make your belly happy. Have a look around and find something that'll inspire you to get into the kitchen and whip up something delicious to enjoy today!

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