Name: Warming Broccoli & Spinach Soup [vegan]
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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

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A deliciously warming soup with Indian spices and ginger.

Warming Broccoli & Spinach Soup [vegan] by The Flexitarian

Temperatures have been so up and down lately that I resorted to making Warming Broccoli & Spinach Soup today. Not exactly what I had in mind for the broccoli and spinach I bought last week but the cold and rain made me crave something warming and comforting. For warmth, I have added some Indian spices and ginger and included chickpeas for added protein and iron.

This broccoli and spinach soup is pretty delicious and spot-on for this miserable Monday!

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

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Soups

Cuisine Indian

Servings people

Calories 159 kcal

Equipment

saucepan
handheld immersion blender

Ingredients

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

Instructions

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.

Nutrition

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

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

Comments

James McNulty says

May 18, 2015 at 5:58 pm

Recipe look great but I do have one question.

In the ingredients list is the following: “…1-2 lemon juice…”

This could mean:
1. Juice from 1 to 2 lemons to taste
2. 1 – 2 teaspoons lemon juice
3. 1 – 2 Tablespoons lemon juice

While I know it is ultimately to taste, what was your intention?

Thanks for the post.

- James McNulty says
  
  May 18, 2015 at 6:04 pm
  
  PS – Under your tag for primary ingredients for this recipe ( Ingredient : Asparagus, Broccoli ), you have listed Asparagus where I assume you should have listed SPINACH.
  No need to post this comment or my first one.
  
  - theflexitarian says
    
    May 18, 2015 at 6:27 pm
    
    Thanks for pointing this out. It has been rectified and should now list the right ingredients 🙂
- theflexitarian says
  
  May 18, 2015 at 6:26 pm
  
  It is the juice of 1 to 2 lemons. Many thanks.
  
  - James McNulty says
    
    May 19, 2015 at 9:07 pm
    
    Thanks and you are more than welcome. It is on my “make” list. So Healthy!
  - theflexitarian says
    
    May 19, 2015 at 9:10 pm
    
    Hope you enjoy it 🙂
Karly says

May 18, 2015 at 9:16 pm

This soup looks amazing, I can’t wait to make it tomorrow