Spinach Broccoli Soup
A vibrant, nutrient-packed green soup that balances the earthy depth of broccoli with the delicate freshness of baby spinach.
Ingredients
- •2 tablespoons extra virgin olive oil
- •1 medium yellow onion, diced
- •2 cloves garlic, minced
- •1 large head broccoli, cut into small florets (about 4 cups)
- •4 cups vegetable broth
- •4 cups fresh baby spinach, packed
- •1/4 cup fresh parsley, chopped
- •1 tablespoon fresh lemon juice
- •1/2 teaspoon sea salt
- •1/4 teaspoon ground black pepper
- •1/4 teaspoon ground nutmeg
Instructions
- 1
Heat the olive oil in a large pot over medium heat and sauté the onion until translucent, about 5 minutes.
- 2
Add the minced garlic and broccoli florets to the pot, stirring for 2 minutes until fragrant.
- 3
Pour in the vegetable broth, bring to a boil, then reduce heat to low and simmer for 15 minutes until the broccoli is tender.
- 4
Stir in the fresh spinach and parsley, cooking for just 1 minute until the leaves are wilted.
- 5
Remove from heat and use an immersion blender to process the soup until completely smooth and creamy.
- 6
Stir in the lemon juice, salt, pepper, and nutmeg, adjusting seasoning to taste before serving.
💡 Chef tips
- For a richer texture without dairy, add half of a ripe avocado to the pot before blending.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.
- To maintain the bright green color, do not overcook the spinach; add it at the very end just before blending.
✅ How it should turn out
The finished soup should be a vibrant, velvety emerald green with a fresh, earthy aroma and a bright, savory flavor profile.