Discover this delicious broccoli spinach soup, inspired by Bieler’s broth. Packed with green veggies like spinach, broccoli, and zucchini, this nutrient-rich, dairy-free soup is perfect for a healthy meal all year round.
I’ve always found 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 almost every day 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 an easy way to get extra vegetables into your diet all year-round? Not to mention that a bowl of soup is ideal lunch fare; it’s easy to make a big batch for the week and just re-heat when needed.
What I have here for you today is the broccoli spinach soup that I’ve been sipping on lately, especially when I’m feeling the need for some extra green in my diet. It’s a fairly simple affair, a silky smooth blender soup, in a rich shade of green.
Broccoli Spinach Soup:
The inspiration for this soup comes from Bieler’s broth, which if you haven’t heard of before is a simple soup often containing a combination of celery, zucchini, green beans and parsley created by Dr. Henry Bieler as a way to sooth digestion and heal the body while still nourishing it with much needed vitamins and minerals. Usually used as part of a cleanse or fast, the soup gets its silkiness from pureeing, which gives it a smooth texture soup without using any dairy, but it’s also a great base for making an easy vegetable packed soup.
I’ve added broccoli and spinach to mine along with garlic, green onions and a bit of olive oil to dial up both the nutrition and flavor. With no long simmering time, it’s a convenient way to make a fast and satisfying meal full of vitamins and nutrients. A quick simmer on the stove and into the blender it goes to get blitzed until silky and smooth. Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Vegetables – You’ll need celery, broccoli, zucchini, green beans and spinach.
- Herbs - Use
flat leaf parsley.
- Aromatics – You’ll need garlic and scallions.
- Olive Oil – Use your favorite extra-virgin olive oil.
How to Make Broccoli Spinach Soup:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- Place the celery, broccoli, zucchini, green beans, parsley, garlic, scallions, olive oil, salt and water in a large soup or stock pot.
- Bring to a boil, lower the heat and simmer until vegetables are softened, then stir in spinach and cook for another 5 minutes.
- Blend the soup in a blender until smooth. Serve warm.
I’ve made this soup at least once a week for the past few months and don’t plan on stopping anytime soon, because this is the kind of good-for-you, comforting food you’ll want to eat all year-round.
More Soups:
Broccoli Spinach Soup
This healthy and nourishing homemade vegan broccoli spinach soup is packed with green vegetables.
Ingredients
- 4 stalks of celery, chopped
- 1 head of broccoli, stalks peeled and stems and stalk coarsely chopped
- 1 medium zucchini, chopped
- 3oz/85g green beans, chopped
- 1 large handful flat leaf parsley, stems removed
- 2 cloves of garlic, grated
- 1 green onion, chopped
- 2 teaspoons extra virgin olive oil
- 1 teaspoon fine seas salt
- 4 cups/ ml filtered water
- 3oz/85g baby spinach
Instructions
- Place celery, broccoli, zucchini, green beans, parsley, garlic, green onion, olive oil, salt and water in a large soup or stock pot. Bring to a boil, lower heat and simmer for 10 minutes until vegetables are softened, stir in spinach and cook for another 5 minutes.
- Blend soup (in batches if necessary) in a blender until smooth. Serve immediately.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 121Total Fat: 4gSaturated Fat: 1gSodium: 156mgCarbohydrates: 18gSugar: 3gProtein: 8g
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
NC says
This turned out great! Even the 7yo asked for seconds. Thank you for helping me clear out my veggie drawer.
I didn't have parsley, so I used basil--added when the spinach went in. I replaced a cup of water with a can of coconut milk (kiddo likes it creamy), added some season salt and nutritional yeast. Served with toasted flatbread and alt-cheese, it's a perfect chilly-day meal.
Diza says
Are the hemp seeds necessary? Can something else be used?
Sylvie 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.
Paula @ Vintage Kitchen Notes 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.
Sylvie says
I'm so glad to hear you enjoyed it!