This recipe for broccoli soup with spinach is chock-full of yummy ingredients, like broccoli, baby spinach and white kidney beans. So easy and filling, this green veggie soup is delicious for lunch.

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 an indulgent recipe, then another week something on the healthier side of things. The main thing is that the recipes are easy to prepare and delicious!

Today I’m sharing a broccoli spinach soup recipe.

This green veggie 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 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?

Creaminess Without Cream

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

Ingredients for a vegan broccoli spinach soup recipe.

How To Make It

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

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

Garnish Ideas

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

Swirl of coconut milk
Yogurt (use a vegan variety if you want to keep this soup vegan)
Shredded cheese (use a vegan variety if you want to keep this soup vegan)
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 it dry of any excess moisture before adding to the 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.

More Yummy Veggie Soups

If you make this recipe for broccoli soup with spinach, be sure to leave a comment below!

Overhead shot of a bowl of broccoli spinach soup.

Broccoli Soup With Spinach

Dawn | Girl Heart Food

This recipe for broccoli soup with spinach is chock-full of yummy ingredients, like broccoli, baby spinach and white kidney beans. So easy and filling, this veggie soup is delicious for lunch.

Print Recipe Save Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Lunch, Main Course, Soup

Servings 4 servings

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, plus more to taste if needed
½ teaspoon freshly ground black pepper, plus more to taste if needed
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 heat.
Add onion to the pot and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook for 30 seconds.
Stir in spinach, salt, black pepper, nutmeg and nutritional yeast. Cook, stirring occasionally, for 2 minutes. Stir in broccoli, white kidney beans and vegetable broth.
Increase the heat to high and bring to a boil. Then reduce the heat (to about medium-low) to maintain a simmer. Cover with the lid slightly ajar and cook for 10 to 15 minutes or until broccoli is tender.
Turn off heat, and then blend the soup with an immersion blender until smooth. Add more vegetable broth and heat through if you want a looser or thinner consistency. Season with more salt and black pepper to taste, if desired.
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!