EASY SOUP RECIPE FOR COLD DAYS
This nourishing broccoli and spinach soup is a perfect comfort dish for chilly days. It’s flavorful, satisfying, and simple to prepare. Light enough as a starter yet hearty enough for a lunch, this vegan, gluten-free, and dairy-free soup is packed with nutrients and creamy texture from a cashew-based substitute.
MEET THE INGREDIENTS
SOUP
- Olive oil
- Onion, chopped
- Garlic, minced
- Ginger, minced
- Broccoli florets
- Frozen spinach
- Salt to taste
CASHEW CREAM
- Cashews (soaked)
- Unsweetened plant-based milk
- Tapioca flour
HOW TO MAKE BROCCOLI AND SPINACH SOUP
CASHEW CREAM
- Drain and rinse the soaked cashews, then place them in a high-speed blender.
- Add the tapioca flour and 100 ml unsweetened plant-based milk, and blend until completely smooth. Set aside.
SOUP
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for about 5 minutes until translucent, stirring frequently. Add the garlic and ginger and cook for about 1 minute until fragrant.
- Add 600 g broccoli florets, the frozen spinach, and 4 cups (approx. 1 liter) of water. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the reserved cashew cream and simmer another 5–10 minutes until the broccoli is tender. Taste and adjust salt as needed.
- Remove from heat and puree the soup with an immersion blender until smooth and creamy.
SERVING SUGGESTION
Ladle the soup into bowls and finish with a dollop of vegan yogurt or soy cream, a sprinkle of pumpkin and sesame seeds, and chopped chives and parsley for freshness.
BROCCOLI AND SPINACH SOUP IS
- Vegan
- Gluten-free
- Dairy-free
- Nutrient-packed
- Flavorful
- Creamy
- Quick and easy to prepare
If you enjoyed this recipe, here are a few more favorites:
- Chunky potato soup
- White sweet potato and mushroom soup
- Purple sweet potato soup with cashew cream
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! If you post it on Instagram, tag us with @alltheworldisgreen — we love to see your remakes.
Broccoli and Spinach Soup
Nensi Beram
Ingredients
Soup
- 2 tablespoons olive oil
- 1 onion chopped
- 3-4 cloves garlic minced
- 1 teaspoon minced ginger
- 600 g broccoli florets
- 450-500 g frozen spinach
- 4 cups water 1 cup = 250 ml
- salt to taste
Cashew cream
- 60 g cashews previously soaked in water for 1-2 hours
- 100 ml unsweetened plant-based milk
- 1 tablespoon tapioca flour approx. 12 g
Instructions
Cashew cream
-
Drain and rinse the softened cashews and put them into a high-speed blender. Add tapioca flour and 100 ml unsweetened plant-based milk and blend on high speed until smooth. Set aside.
Soup
-
Heat 2 tablespoons of the olive oil in a large pot over medium heat.
-
Add chopped onions and cook for about 5 minutes until onions are translucent, stirring frequently. Add garlic and ginger and cook until fragrant, about 1 minute.
-
Add 600 g broccoli florets, frozen spinach, and 4 cups of water (approx. 1 liter) and bring the soup to a boil. Reduce the heat to low and simmer for 15 minutes.
-
After 15 minutes, add cashew cream and cook for another 5-10 minutes until the broccoli florets are done. Taste and adjust seasonings as needed.
-
Once cooked, remove from heat and use the immersion blender to puree the soup completely.
Serving suggestion
-
Serve in a bowl and top with vegan yogurt or soy cream, pumpkin and sesame seeds, chives, and parsley.
*The nutritional information provided is calculated automatically and should be used as an estimate.