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

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Course: Soup

Cuisine: American

Keyword: Spinach and broccoli soup

Prep Time: 10

Cook Time: 20

Servings: servings

Calories: 341kcal

Ingredients

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

Instructions

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!

Nutrition