Broccoli Spinach Soup

This healthy and nourishing creamy broccoli spinach soup is packed with green vegetables.

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 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 spinach and broccoli blender soup packed with green vegetables.

Ingredients for 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 the 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.

I’ve made this broccoli spinach 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 blended soups:

• Winter Root Vegetable Soup
• Clean Green Soup
• Ginger Carrot Soup

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Yield: 4 Servings

Broccoli Spinach Soup

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This healthy and nourishing homemade vegan broccoli spinach soup is packed with green vegetables.

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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

1. 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.
2. Blend soup (in batches if necessary) in a blender until smooth. Serve immediately.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 121Total Fat: 4gSaturated Fat: 1gSodium: 156mgCarbohydrates: 18gSugar: 3gProtein: 8g

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Sylvie

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.