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!
Hi friends!
If you’ve been following along 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 this baby. ‘Green goddess soup’ definitely crossed my mind, but I ended up going with something simple: vegan broccoli soup. Maybe the name choice is not quite as exciting as ‘green goddess’, but the taste factor is definitely there.
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 just a few simple ingredients and less than 30 minutes 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 faves. After all, like I said, balance!
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 power’ of this soup, baby spinach comes to the party.
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:
- Add some olive oil in a dutch oven or pot and cook onion
- Garlic is added next
- Throw in spinach, salt, pepper, nutmeg and nutritional yeast
- Add broccoli, beans and stock and cook until broccoli is tender
- Blitz with an immersion blender until nice and creamy
- Enjoy!
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Garnish Options
- Swirl of coconut milk
- Yogurt (if opting for vegetarian, not vegan)
- Vegan shredded cheese
- Croutons
- Crispy chickpeas
More Recipe Tips
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. Just thaw and squeeze excess moisture before adding to soup.
Cut the broccoli florets into not-too-large pieces so they cook relatively quickly.
Speaking of broccoli, 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-fries and a spin on coleslaw.
More Yummy Veggie Soups
- Curried Carrot and Sweet Potato Soup
- Mung Bean Soup
- Zucchini Noodle Curry Coconut Soup with Grilled Tofu
Hope you enjoy this easy broccoli soup recipe as much as we do!
If you make this vegan broccoli soup, be sure to leave a comment below. Love hearing from you! Thank you!
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Vegan Broccoli Soup with Spinach (under 30 minutes)
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion , peeled and diced
- 3 cloves garlic , minced
- 5 ounces baby spinach , chopped and loosely packed (approximately 3 cups)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- ¼ cup nutritional yeast
- 7 to 8 cups broccoli florets (loosely packed (florets from about 2 medium-ish bunches))
- 19 ounce can unsalted white kidney beans , rinsed and drained
- 5 cups unsalted vegetable broth (or more if you want a looser or thinner consistency)
Instructions
- Heat olive oil in a Dutch oven or pot over medium-low heat.
- Add onion to pot and cook for about 5 minutes until translucent. Stir in garlic and cook 1 minute.
- Stir in spinach, salt, pepper, nutmeg and nutritional yeast. Cook 2 minutes. Add broccoli, beans and broth.
- Bring to simmer, cover just slightly ajar and cook 10 to 15 minutes or until broccoli is tender.
- Blend with an immersion blender until smooth. Add more broth if you want a looser or thinner consistency. Enjoy!
Notes
- 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. Just thaw and squeeze excess moisture before adding to soup.
- Cut the broccoli florets into not-too-large pieces so they cook relatively quickly.
- Speaking of broccoli, 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.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
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 🙂