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The Flexitarian

The Flexitarian Diet - A Flexible Vegetarian Diet

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The Flexitarian » Recipe » Warming Broccoli & Spinach Soup

Warming Broccoli & Spinach Soup

5 from 1 vote

Jump to Recipe Print Recipe

This warming broccoli and spinach soup is a nourishing bowl of goodness, perfect for chilly days. Packed with vibrant greens and flavour, it is smooth and comforting. Easy to make, it’s a great way to get more veggies into your diet. Serve it with crusty bread for a simple yet satisfying meal.

Warming Broccoli & Spinach Soup [vegan] by The Flexitarian

Warming Broccoli & Spinach Soup – A Nutritious & Comforting Bowl

With the weather constantly changing, I found myself craving something warm and comforting, so I decided to make this warming broccoli & spinach soup.

It wasn’t exactly what I had planned for the broccoli and spinach I bought last week, but with the cold and rain outside, a nourishing bowl of soup felt like the perfect choice. To bring extra warmth and depth of flavour, I added fragrant Indian spices and fresh ginger, giving it a subtle heat that makes it even more satisfying. I also included chickpeas, adding a boost of protein and iron to make this soup both hearty and nutritious.

This broccoli and spinach soup is not only packed with goodness but also incredibly delicious. The combination of vibrant greens, warming spices, and creamy chickpeas creates a rich and wholesome dish that feels like a hug in a bowl. It is smooth, comforting, and just what you need on a grey and rainy day. Whether you enjoy it on its own or with a slice of crusty bread, this soup is a simple yet nourishing way to warm up and recharge.

Other Soup Recipes To Try

  • Mulligatawny Soup
  • Easy Minestrone Soup
  • Moroccan Chickpea Soup
  • Korean Tofu Soup

I hope you enjoy this warming broccoli and spinach soup recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

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
Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Soups
Cuisine Indian
Servings 6 servings
Calories 172 kcal

Equipment

saucepan
Spinach Soup
handheld immersion blender

Disclaimer: the equipment list above includes affiliate links to products I use and like.

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
  • olive oil
  • salt & pepper
(Switch on to prevent your screen from going dark)

Instructions
 

  • Heat some olive oil in a large saucepan.
    olive oil
  • Add the finely chopped spring onions and crushed garlic. Fry gently with the cumin, coriander, mustard seeds, grated ginger and turmeric.
    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]
  • Wash the spinach. Cut the broccoli into small florets. Peel the potatoes and cut them into small chunks.
    350 g broccoli, 200 g spinach, 500 g potato
  • 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.
    1.5 litre vegetable stock
  • Liquidise the soup. Add lemon juice. Season to taste. Add chickpeas.
    juice of 1 to 2 lemons, salt & pepper, 400 g can chickpeas
  • Serve topped with plenty of finely chopped coriander leaves.
    1 large bunch of coriander

Nutrition

Serving: 1servingCalories: 172kcalCarbohydrates: 33gProtein: 8gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1230mgPotassium: 848mgFiber: 7gSugar: 4gVitamin A: 4034IUVitamin C: 79mgCalcium: 105mgIron: 3mg
Keyword broccoli, soup, spinach

Find this recipe online:

Warming Broccoli & Spinach Soup [vegan]

https://theflexitarian.co.uk/recipe-items/warming-broccoli-spinach-soup-vegan/

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!

Other Things You Might Like

  • Broccoli and Potato Curry [vegan]
  • Broccoli Curry with Chickpeas
  • Sweet Potato Soup with Mushroom, Kale & Bean Topping [vegan] [gluten free]
  • Broccoli Salad with Maple Ginger Dressing [vegan]
  • Creamy Sweet Potato Soup from “Be More Vegan” by Niki Webster
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Recipe May 18, 2015 · Created by: The Flexitarian 7 Comments

Previous Post: « Food Revolution Day + 10 Dishes To Cook With Kids
Next Post: Spring Vegetable Paella [vegan] »

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5 from 1 vote (1 rating without comment)

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Comments

  1. 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.

    Reply
    • 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.

      Reply
      • 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.

      Reply
      • 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 🙂

  2. Karly says

    May 18, 2015 at 9:16 pm

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

    Reply

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