Spinach And Broccoli Soup

This tempting spinach and broccoli soup takes less than 30 minutes to make and only needs a few pantry ingredients. It is extremely nourishing, thick, creamy, vegan, and absolutely delectable!


This hearty and nourishing soup is packed with healthy greens, making it a perfect choice for anyone looking to add more vegetables to their diet. Or especially if you don’t like these ingredients much on their own, as salads, or as side dishes. For example, you might not like broccoli because of its texture. Or spinach that is eaten raw in salads. A terrific substitute for adding more of these healthful vegetables to your diet is this beautifully creamy vegan soup.

This spinach and broccoli spinach soup can be made in a hurry, it only takes about 30 minutes. Additionally, it’s easy to prepare and can be made following a few simple steps.

With a creamy base and a hint of spice, this soup is both comforting and flavorful. It’s also vegan and gluten-free, making it suitable for a variety of dietary needs.

So let’s get started and create a delicious and healthy meal that’s sure to become a new favorite. But,

As always scroll down for the detailed recipe, but I suggest you don’t skip reading the important information included in the blurb.

Overlay of spinach broccoli soup n a black bowl on a grey background

Why You’ll Love This Broccoli And Spinach Soup?

  • Extremely wholesome and healthy.
  • There are only a few ingredients needed.
  • Perfect for gatherings, potlucks, or parties.
  • It can be cooked on the stovetop or in the Instant Pot.
  • Nut-free, gluten-free, and vegetarian.
  • This soup is the best option if you’re searching for a simple way to consume more greens. Each bowl contains a tonne of nutrients, including iron, potassium, fiber, vitamins C and K, broccoli, and spinach.
  • This soup is creamy even though it doesn’t have any coconut cream or anything else added. Pureed vegetable soups are fantastic for a variety of reasons. After the veggies have cooked, purée them in a powerful blender to make a soup with beautiful smoothness.
  • This soup can be frozen, just like a lot of others. Every time you cook soup, consider freezing one portion for later use. Then you won’t have to worry about what to eat during the week or on days when you don’t think you brought anything to eat.
  • Low waste. Have you ever wondered what to do with the stems of a broccoli plant, which are both pricey and seemingly useless? Actually, this soup makes use of them! They not only prevent food waste but also aid in giving the soup a creamy texture.

Ingredients Used:

The ingredients for the best recipe for broccoli-spinach soup are listed below.

  • Spinach: Spinach is loaded with nutrients, such as vitamin K, which promotes healthy bones, and vitamins A and C which boost the immune system and maintain healthy skin. The spinach in this excellent soup is cooked without losing the color, flavor, and nutritional content are all retained.
  • Broccoli: The numerous health advantages of broccoli make it one of those meals you should eat frequently. It benefits your body by lowering inflammation, enhancing blood sugar control, increasing immunity, and encouraging heart health because it belongs to the cruciferous vegetable family, which also includes kale, cauliflower, and cabbage.
  • Onions: are an important aromatic ingredient that makes up the soup’s basis and adds a ton of flavor. I like to use sweet onions, but you can use any kind of onion you have.
  • Garlic: For a flavorful kick, use freshly minced garlic.
  • Coconut milk: I made this recipe using full-fat coconut milk. You can also use unsweetened almond milk.
  • Salt: I use sea salt but any natural salt is great
  • Red chili flakes: I have used red chili flakes to add a little bit more heat to the soup. For a mild flavor, you can use cayenne pepper.
  • Cumin powder: gives an amazing aroma and texture.
  • Oil: Olive oil that is an extra virgin is ideal for flavor.

broccoli spinach soup cooking in pot

How To Make Spinach And Broccoli Soup?

  1. In a pan, heat some oil and sauté garlic, and onions.
  2. Add in spinach, and broccoli with spices.
  3. Cook for 4-5 minutes and add water or veggie broth. For more complex flavor add veggie broth.
  4. Let the soup simmer for 15-20 minutes on low flame.
  5. Now blend in all the spinach-broccoli mixture.
  6. Add in coconut milk, blend, and serve.
  7. Top it off with some olive oil and coconut cream served with some freshly toasted bread.

Serving Suggestions

For added texture, flavor, and goodness, add some toasted seeds or nuts to this nutritious broccoli soup. You may also serve it with some toasted bread, a bunch of croutons, or with this Vegan Skillet Cornbread. Spread some grated parmesan or cheddar on top if you don’t require this dish to be vegan, or whisk in some butter. But even without any extras, it’s excellent!

Make Ahead & Storage

  • The soup is a fantastic dish to prepare ahead of time. The soup can be kept in the refrigerator for up to two days before serving by allowing it to cool to room temperature and then storing it in an airtight container.
  • Refrigerator: Place the leftovers in an airtight container and keep them there for up to two or three days.
  • Freezing: Soup freezes well in the freezer. Allow the soup to cool completely before transferring it to a freezer-safe container or bag for up to two to three months.
  • Reheating: You can warm it thoroughly in the microwave or on low heat on the stovetop.

Expert Tips

  • Fresh spinach is superior to frozen spinach, however, using frozen spinach is not an issue. The convenience of using frozen means I can keep it on hand without worrying about it going bad.
  • You already know that I adore garlic. So, it’s not surprising that I added a lot to this.
  • Freeze in individual containers for making thawing and reheating easy.
  • The spinach and broccoli will turn black if you cover them while they cook.
  • Never over-blend soup. Have you ever had an over-blended soup? It’s slimy and utterly repulsive. Luckily, this is easy to avoid: just blend the soup until most of the ingredients are broken up and creamy, but there are still some chunks. If the thought of soup with a slimy texture has left an impact on your mind, it’s better to under-blend it than over-blend it.

Variations For Broccoli Spinach Soup

  1. Potato: When cooking broccoli, you can add chopped potatoes to make a creamy soup.
  2. Almonds: Ten or more soaked almonds can be added to the broccoli soup to make it more filling and nutritious.
  3. Greens: You’re welcome to use other greens in place of spinach, such as kale or arugula.
  4. Vegans: You can substitute with Cashew Cream or vegan half and half. Even without the addition of coconut milk, this soup is tasty.

Frequently asked questions

Can You Use Frozen Broccoli?

Fresh broccoli is the finest option for this meal. When frozen broccoli is thawed, it usually becomes more watery. Fresh florets will further enhance the flavor of the soup.

How Do You Thicken Spinach And Broccoli Soup?

Adding diced russet potatoes to a soup is a simple way to make it thicker and creamier while still keeping it vegan.

How Long Do I Need To Cook The Broccoli Spinach Soup?

It takes only a short while to make the soup. I usually don’t need more than 15 minutes. But make sure the broccoli stalks are cooked through. The length of time will vary depending on how large your stem pieces are chopped. You can then blend the soup after that is finished.

How Long Can I Keep The Soup?

The spinach broccoli soup can be prepared and stored in the refrigerator for two days. However, making a big amount and freezing it for later use is preferable. It should be frozen in portioned sealed containers. If you store it in the freezer, you can reheat it in the microwave whenever it’s needed.

What Additional Ingredients Are Good To Use?

Add some cooked vegan chicken if you’d like the soup to have more body. Really well, that would work.

How is Broccoli Different From Spinach?

Carbohydrates, zinc, calcium, vitamins C and B1, B2, and B5 are all better represented in broccoli. On the other hand, spinach has higher levels of vitamin B6, folate, carotenoids, magnesium, potassium, iron, manganese, and vitamin K. In addition, spinach is less expensive than broccoli.

Which Is Healthier Spinach Or Broccoli?

When comparing the two vegetables, it can be argued that spinach is healthier than broccoli because it contains more water, has fewer sugars, and is higher in protein, Vitamin E, manganese, magnesium, and potassium than broccoli.

Is Broccoli Good For Weight Loss?

Broccoli is a vegetable that is frequently recommended for weight loss. This is due to its low-calorie content and high water content. Broccoli is high in fibers that aid in weight loss. Fiber is the slowest-digesting carbohydrate and hence keeps you full for the longest period of time. It also helps with weight loss by reducing cravings.

finished broccoli spinach soup in a black bowl on grey background

Thanks for reading this blog post on Spinach and broccoli soup. I hope it has inspired you to try out a new dish. If you have any questions or suggestions, feel free to leave a comment below. And if you tried this recipe or any other from our site, please let us know how it turned out in the comments below! Thanks for visiting my Recipes, and I hope to see you again soon.


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Spinach and broccoli soup

This tempting spinach and broccoli soup takes less than 30 minutes to make and only needs a few pantry ingredients. It is extremely nourishing, thick, creamy, vegan, and absolutely delectable!
5 from 13 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: Spinach and broccoli soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2 servings
Calories: 341kcal


  • 2 cups spinach frozen or fresh
  • 1 cup broccoli florets
  • 1 tablespoon olive oil
  • ½ medium onion chopped
  • 5 cloves garlic
  • 1 ½ cup vegetable broth or vegan bouillon cube
  • 1 cup coconut milk
  • ½ teaspoon red chili flakes or ¼ teaspoon cayenne pepper
  • ½ teaspoon cumin powder
  • Salt to taste


  • Heat the oil in a large pan over medium heat.
  • Add the chopped onion and sauté until translucent, about 3-5 minutes.
  • Stir in the minced garlic and cook for an additional minute.
  • Mix in the spinach and broccoli florets.
  • Season the vegetables with salt, red chili flakes, and cumin powder.
  • Pour in enough vegetable broth to cover the ingredients.
  • Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes until the vegetables are tender.
  • Puree the soup until smooth using an immersion blender or a regular blender.
  • Stir in the coconut milk and adjust the seasoning as needed.
  • Reheat the soup over medium heat until it is hot.
  • Serve the soup in bowls and top with a drizzle of olive oil and a dollop of coconut cream, if desired. Serve with freshly toasted bread on the side. Enjoy your delicious and healthy spinach and broccoli soup!


Calories: 341kcal | Carbohydrates: 15g | Protein: 5g | Fat: 32g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 762mg | Potassium: 649mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3688IU | Vitamin C: 55mg | Calcium: 97mg | Iron: 5mg

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  1. 5 stars
    I love broccoli soup, but I never tried to add some spinach. It is an interesting idea but very healthy. Thank you for sharing.

  2. 5 stars
    This was such a delightful dish to make! I added a little bit of onion powder as well and topped with creme fresh! Love this recipe! I can’t wait to make this again!

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