Creamy Broccoli Spinach Soup | A Bowl of Green

Broccoli and Spinach Soup Sylvie Shirazi
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Soup, it soothes the sick and chases away the cold; a simple dish that offers us warmth and nourishment when we most need it. I find comfort in a bowl of soup. I rarely tire of it and am fairly certain I could eat it every day of the year. In fact, I think I’ve eaten soup everyday this winter.

I know that with spring approaching the “official” soup season will soon be ending, but frankly I see no reason to limit soup to just one season of the year. Who couldn’t use a bowl of comfort all year-round? A bowl of soup is ideal lunch fare and always satisfying. I find myself craving the subtlety and clarity of flavors that a good soup offers for the minimal effort that is required. Broccoli and Spinach Sylvie Shirazi

What I have here for you is the soup that I have and will be eating over and over again for some time to come. It’s a fairly simple affair, a smooth soup, in a rich and saturated shade of green.

The soup gets its creaminess from pureeing, which gives it all the rich texture of a cream soup without using any dairy. Steamed broccoli and some tender, leafy green spinach take a tumble into the blender and get blitzed until silky and smooth. A crumble of salty feta, a few spinach leaves and a drizzle of olive oil are the final flourish.

With no long simmering time, it’s a convenient way to clear out the vegetable drawer while making a fast and satisfying meal full of vitamins and nutrients. This easy, healthy broccoli and spinach soup can be thin or thick, depending upon the amount of water you add.

Creamy Broccoli Spinach Soup Sylvie Shirazi

This is creamy, good-for-you, soul soothing food you’ll want to eat all year-round.


Serves Serves 2 to 4

Creamy Broccoli Spinach Soup Recipe

The soup gets its creaminess from pureeing, which gives it all the rich texture of a cream soup without using any dairy.

15 minPrep Time

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  • 3 cups/ 270g steamed broccoli
  • 1 ½ cups/ 42g fresh spinach leaves (reserve a few for garnish if desired)
  • Few sprigs of flat leaf parsley, stems removed
  • 1 ½ Tablespoons/ 15g of shelled hemp seeds
  • 1/8 teaspoon or a small pinch of fine sea salt
  • 1 cup/ 240ml hot water
  • 1 to 2 teaspoons of extra virgin olive oil to finish
  • 1 oz feta cheese, crumbled to top
  • Freshly ground black pepper


  1. Place steamed broccoli, fresh spinach, parsley, hempseeds and salt in the pitcher of a high speed blender.
  2. Add 1 cup of hot water and blend on high for about 3 to 4 minutes or until completely silky and smooth.
  3. Serve topped with chunks of feta cheese and a drizzle of olive oil.
  4. Garnish with a few spinach leaves if desired and season with freshly ground black pepper.


Gluten Free, Grain Free, Vegetarian. Omit Feta Cheese for Vegan and Paleo.

What are your favorite soups?


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  1. says

    Huge soup fans here. Have several queued up ready to go on “Snippets”. Your photos are beautiful, elegant, and so stylish. I get so excited when you post something new. I have this soup cookbook that is sectioned by the seasons. I haven’t tried too many of the ‘light’ soups but will do so this year.

  2. says

    Absolutely love the contrast of the copper collander and the greens- just gorgeous. We’re definately adding this to a future menu plan on!

  3. says

    I’m trying to pack on the greens and sometimes you just get tired of the green monsters and spinach salads everyday. This soup looks absolutely incredible Sylvie! Thank you for the amazing recipe! 😀

  4. says

    Beautiful photos as always Sylvie. I especially love that shot of the broccoli! Your soup sounds delicious. Also, I’m not quite sure how to vote. I saw the blog nominations on the page but couldn’t find out where to select your blog. Good luck and I hope you win!

  5. says

    Divine. I’ve been eating soup for lunch the last week and a half, and I was just thinking I needed to mix it up. This green beauty is calling my name.

  6. says

    Gorgeous soup and I love the photo of broccoli in the copper colander. My favorite soup is Thai hot and sour-love it! Congratulations on your nomination. You have my vote!

  7. says

    first of all, this soup looks delish. second – of course you are nominated…you are brilliant!!! I will vote for you every day of the week!

  8. says

    wow, this is just gorgeous! I made a very similar soup recently, only using cheddar and parmesan, but now looking at your recipe, I have a feeling that feta would taste even better. Will definitely make this variation next time, it must be delicious, and so pretty and green. Just in time for St Patrick’s day 😉

  9. says

    That looks marvelous, Sylvie. The color is divine and knowing you, the flavor is too.
    I’ve made asparagus soup, but never broccoli. That has to change!

  10. says

    Very beautiful photos. The green is so green. I too make a broccoli spinach soup, but I don’t puree it so much and I add in basil. Either way, it’s a great way to enjoy green. I would love your soup right now to help my cold.

  11. says

    That’s one gorgeous soup, Sylvie! Especially the emerald green colour which tells me it’s chock full of nutrients. Love the addition of feta cheese on top!

  12. says

    I love green soup, chunky, pureed, or any way I can find it. This is a lovely flavor combo and I agree — any season of the year can be soup season. Wonderful recipe!

  13. says

    I can’t get over how vibrant and silky smooth your soup is. When I clean out my fridge and make soup it never looks like this. Beautiful…and yes, I would enjoy soup every day of the year, too. 🙂

  14. says

    I have to say the same thing as you! This is my kind of soup too. Beautiful photographs. I especially like the bowl that holds the broccoli flowerets!

  15. Lora @cakeduchess says

    Smooth like velvet and so healthy! We love broccoli and your soup looks delicious. Such pretty photos. xx

  16. says

    Wow what a vibrant shade of green. I think all my complains will be gone just by the looks of this beauty! beautiful Sylvie.

  17. says

    This looks so good I feel healthier just from the picture. I too could eat soup every day, its my absolute favourite lunch. I love the creamy green colour, you have inspired me to have a go at making some with the purple broccoli I’m growing in the garden.

  18. says

    Hey, look at you and your site redesign, gorgeous! :)) Love the soul – it’s like the epitome of green, but love the pic of the raw brocolli in the colander even more. My fave soup is probably either creamy Jerusalem artichoke soul with crispy bacon bits on top, or cream of celery soup.

  19. says

    Mmmm good for the soul, indeed! And what stunning color! Wow! We often make mixed vegetable soup but now I see it has been too long. I need to add broccoli this time. Beautiful!

  20. says

    I had the best broccoli soup when DS and I were in Ireland. I’ve been looking for a recipe that might be close for a while now so I can’t wait to try yours 😀 xoxo

  21. says

    I´m eating a bowl of this soup as I write this. It´s awesome, fresh, flavorful. My only modifications were broth instead of water and I threw in one small cooked potato I had lying around, in the spirit of cleaning my fridge. Great, healthy recipe.

    • says

      No they are there for extra creaminess and to add a little protein. You can replace them with any other nut or seed you’d like though or leave them out altogether for a slightly thinner soup.