This vegan broccoli spinach soup combines broccoli, spinach, zucchini, celery, and green beans into a smooth, nourishing, plant-based soup. Quick, simple, and healthy — perfect for lunch, dinner, or meal prep.
🥦 Vegan Broccoli Spinach Soup
This broccoli spinach soup is an easy, healthy recipe that makes the most of fresh vegetables. Tender broccoli and zucchini blend with green beans, celery, parsley, and baby spinach for a silky, flavorful soup without any cream. It’s light yet satisfying, perfect for a quick lunch or meal prep.
Blending the soup creates a smooth, velvety texture while keeping the bright, fresh flavors of the vegetables. With just a few simple ingredients and minimal effort, this broccoli and spinach soup comes together in under 20 minutes making it a perfect option for anyone looking for a wholesome, vegetable-packed vegan soup.
✨ Why You’ll Love This Broccoli Spinach Soup
- Vegetable-packed and vegan: Packed with broccoli, zucchini, green beans, and spinach
- Naturally creamy: Silky without the need for dairy or heavy cream
- Quick & easy: Ready in under 20 minutes with minimal prep
- Versatile: Serve as a light lunch or starter
🥣 Ingredients for Broccoli Spinach Soup (with Notes)
- Celery — adds subtle flavor and body to the soup
- Broccoli — use stalks and florets; peel stalks for smooth blending
- Zucchini — softens quickly and adds natural sweetness
- Green beans — chopped, for texture and color
- Flat-leaf parsley — adds freshness and herbal brightness
- Garlic — freshly grated for depth of flavor
- Green onion — mild onion flavor that blends well
- Extra virgin olive oil — lightly sautés aromatics and adds richness
- Fine sea salt — adjust to taste after blending
- Filtered water — keeps the soup light; can substitute low-sodium broth
- Baby spinach — added at the end for color, freshness, and nutrients
🍲 Instructions
1. Cook the Vegetables
In a large soup or stock pot, combine celery, broccoli, zucchini, green beans, parsley, garlic, green onion, olive oil, salt, and water. Bring to a boil, then lower heat and simmer for 10 minutes, until the vegetables are tender.
2. Add Spinach
Stir in the baby spinach and cook for another 5 minutes until wilted but still vibrant green.
3. Blend Until Smooth
Transfer the soup to a blender in batches if necessary and blend until smooth. For a thinner consistency, add a splash of water or broth.
4. Serve Taste and adjust seasoning with extra salt if needed. Serve immediately, warm and comforting.
🌿 Tips & Variations
- Creamier option: Add a splash of plant-based milk, cream, or coconut milk
- Protein boost: Blend in white beans
- Herbs & spices: Add fresh basil to enhance flavor
- Meal prep: Keeps in the fridge for 3–4 days; reheat gently
🍞 Serving Suggestions
Pair this vegan broccoli spinach soup with:
- Crusty bread or toast
- A light salad for a full meal
- Roasted vegetables or a sandwich for a cozy lunch
🌱 Final Thoughts
This broccoli spinach soup is simple, healthy, and versatile, perfect for anyone who wants a nourishing, vegetable-packed, vegan meal with minimal fuss. From weeknight dinners to quick lunches, it’s a recipe you’ll return to again and again.
For more green and nutrient-rich soups, check out our full healthy soup recipes collection.
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.
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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!