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.
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.
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!
Broccoli Soup With Spinach
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.
- 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.Â
- 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.
© Girl Heart Food Inc. Photographs and content are copyright protected.
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!
Katie
I have loads of frozen broccoli to use up at the moment, do you think I could do this with that?
Thanks! 😊
Dawn - Girl Heart Food
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. 🙂
Laura
I love the idea of using white beans to thicken this, Dawn! I’m going to definitely give that a try. This does sound and look like a green goddess! Beautiful and healthy! I love broccoli and spinach, so this could make an appearance in my house very soon!
Dawn - Girl Heart Food
Yay! Hope you love it! Thank you Laura 🙂
David @ Spiced
I love the idea of using white kidney beans to thicken this soup, Dawn! We’re all about balance around here, too. I love making (and eating) desserts, but I can’t eat desserts every.single.day. (I mean I could…but…) This soup sounds delicious, and it would be a perfect way to balance out the other treats! Excellent recipe, my friend!
Dawn - Girl Heart Food
Lol! So true, my friend…so true! Thanks so very much 🙂
Haylie / Our Balanced Bowl
This broccoli soup looks SO creamy and delicious! I too try and live a life of balance and am also made of 50% cheese LOL! But this looks like a perfect Summer evening dinner – pair it with a big hunk of bread and I’m set…because #balance, right?! Lol!
Dawn - Girl Heart Food
Yes!! Totally! Thanks Haylie 🙂
[email protected]
Mmmm! Garden fresh! I’m never not in the mood for a great bowl of soup! Have a lovely week, my friend! xoxo
Dawn - Girl Heart Food
Same here! Thanks Annie! You too 🙂 XOXO
Kathy @ Beyond the Chicken Coop
What a great looking soup. I really love that you’ve used the beans as a thickener. They really add to that creamy consistency. It’s nice to have some great recipes to help keep that healthy balance!
Dawn - Girl Heart Food
Thank you Kathy! I agree 🙂
Ashlyn @ F5 Method
Dawn this looks so amazing!
Marissa
Hooray for balance! I love to offset decadent eating with light and delicious dishes – like this soup! Love everything about it!!
Have a lovely weekend, my friend!
Sarah
I love that you used nutritional yeast in this! I’ve got a bottle in my pantry and I haven’t used it yet.. I need to start playing around with it. What a good idea!!!
Kevin
Packed full of nutrition in this soup, one to remember when I’m not feeling so well and need some extra nutrients!
Valentina
Such a beautiful and nourishing soup. Love that coconut milk swirl, too — it’s like the icing on the cake. 🙂 ~Valentina
Katherine | Love In My Oven
I’m all about balance too Dawn! After a bit of decadence I need to slam a few veggies haha and this looks like a great way to do that! I’m finally getting the boys into soup a bit so I’m definitely going to try this one!! Have a great long weekend my friend!!
Leanne Combden
I used to make a broccoli cheddar soup all the time, but haven’t tried a vegan broccoli soup. I could eat soup all year round, and when it is healthy, creamy and comforting, sign me up!
Jennifer @ Seasons and Suppers
You’ve packed a lot of goodness into this soup! We love broccoli here, as well. And loving the beans for creaminess 🙂
Dawn - Girl Heart Food
I sure did 😉 Thank you Jennifer!
Mary Ann | The Beach House Kitchen
I always say it’s all about balance too Dawn. And this soup looks like an absolutely delicious, healthy addition to our menu! We’re soup fans all year long, so we’ll be trying this soon!
Dawn - Girl Heart Food
Yay! Hope you love it! Thanks Mary Ann 🙂
Kankana Saxena
Even though it’s not soup season out here, I can go for it any time of the year 🙂
Dawn - Girl Heart Food
I could too! Thank you Kankana 🙂