Warming Broccoli & Spinach Soup [vegan]

Name: Warming Broccoli & Spinach Soup [vegan]
Prep time: 15 min
Total time: 20 min
Ingredients: 350g broccoli [12oz]; 200g spinach [7oz]; 500g potato [1.1 lb]; 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 inch]; 1.5 litre stock [2.6 pints / US 6 cups]; juice of 1 to 2 lemons; 1 large bunch of coriander; 400g can chickpeas [14oz]; extra virgin olive oil; salt & pepper

Published on May 18, 2015 | In Indian | By theflexitarian |

7 Comments

- Prep Time
- 15 Minutes
- Cook Time
- 20 Minutes
- Difficulty Level

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!

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Low Fat, Nut-Free, Soya-Free, Vegan

Email
Save

Ingredients

350g broccoli [12oz]
200g spinach [7oz]
500g potato [1.1 lb]
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 inch]
1.5 litre stock [2.6 pints / US 6 cups]
juice of 1 to 2 lemons
1 large bunch of coriander
400g can chickpeas [14oz]
extra virgin olive oil
salt & pepper

Instructions

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

Servings : 6
Ready in : 35 Minutes
Course : Iron-rich, Soups
Recipe Type : April Recipes, June Recipes, May Recipes, Vegan
Ingredient : Broccoli, Spinach

7 Responses to Warming Broccoli & Spinach Soup [vegan]

James McNulty 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.

Reply
- James McNulty 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.
  
  Reply
  - theflexitarian May 18, 2015 at 6:27 pm #
    
    Thanks for pointing this out. It has been rectified and should now list the right ingredients 🙂
- theflexitarian May 18, 2015 at 6:26 pm #
  
  It is the juice of 1 to 2 lemons. Many thanks.
  
  Reply
  - James McNulty May 19, 2015 at 9:07 pm #
    
    Thanks and you are more than welcome. It is on my “make” list. So Healthy!
  - theflexitarian May 19, 2015 at 9:10 pm #
    
    Hope you enjoy it 🙂
Karly May 18, 2015 at 9:16 pm #

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

Reply