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Warming Broccoli & Spinach Soup [vegan] by The Flexitarian

Warming Broccoli & Spinach Soup [vegan]

A deliciously warming soup with Indian spices and ginger.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Soups
Cuisine Indian
Servings 6 people
Calories 159 kcal


  • saucepan
  • handheld immersion blender


  • 350 g broccoli
  • 200 g spinach
  • 500 g potato
  • 4 garlic cloves - crushed
  • 1 bunch of spring onion
  • 1 tsp mustard seeds
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 2-3 cm ginger root [0.8 to 1.2 inches]
  • 1.5 litre vegetable stock
  • juice of 1 to 2 lemons
  • 1 large bunch of coriander
  • 400 g can chickpeas
  • extra virgin olive oil
  • salt & pepper


  • Heat some olive oil in a large saucepan.
  • Add the finely chopped spring onion and crushed garlic. Fry gently with the cumin, coriander, mustard seeds, grated ginger and turmeric.
  • Wash the spinach. Cut the broccoli into small florets. Peel the potatoes and cut them into small chunks.
  • Add the vegetables to the saucepan. Stir and fry for 5 mins.
  • Cover with the vegetable stock. Bring to a boil. Stir well. Reduce heat and cook for 20 mins until the vegetables are soft.
  • Liquidise the soup. Add lemon juice. Season to taste. Add chickpeas.
  • Serve topped with plenty of finely chopped coriander leaves.


Serving: 250gCalories: 159kcalCarbohydrates: 30gProtein: 8gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 238mgPotassium: 848mgFiber: 7gSugar: 2gVitamin A: 3506IUVitamin C: 79mgCalcium: 105mgIron: 3mg
Keyword Broccoli, soup, Spinach
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