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 florets (about 4 cups)
- •4 cups vegetable broth
- •4 cups fresh baby spinach, packed
- •1/4 cup fresh parsley, chopped
- •1 tablespoon lemon juice
- •1/2 teaspoon sea salt
- •1/4 teaspoon black pepper
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 cook for another minute until fragrant.
- 3
Stir in the broccoli florets and pour in the vegetable broth, ensuring the broccoli is mostly submerged.
- 4
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the broccoli is fork-tender.
- 5
Remove the pot from the heat and stir in the fresh baby spinach and parsley; let it sit for 2 minutes until the spinach is wilted.
- 6
Use an immersion blender to process the soup until completely smooth and creamy.
- 7
Stir in the lemon juice, salt, and pepper, then adjust seasoning to taste before serving.
💡 Chef tips
- For a creamier texture without dairy, add half a ripe avocado into the blender before processing.
- To store, keep in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- If you prefer a chunkier soup, reserve a few small broccoli florets before blending and stir them back in at the end.
✅ How it should turn out
The finished soup should be a brilliant, vibrant green color with a silky, velvety texture and a bright, fresh flavor profile highlighted by the citrus finish.