This spinach and broccoli soup is exactly what you need, if you’re looking for a comforting yet nutrient-packed meal. It’s naturally green and full of goodness from spinach, broccoli, and peas, making it incredibly healthy.
Why You’ll Love This Spinach and Broccoli Soup
It’s earthy, vibrant, and satisfying without being heavy. This spinach soup recipe is perfect for lunch or dinner, and it’s just as delicious the next day.
Here’s why it’s a keeper:
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Packed with vitamins, antioxidants, and iron from spinach and broccoli.
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Sweet peas add creaminess and plant-based protein.
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Naturally gluten-free and easily made vegan.
What You’ll Need to Make This Spinach and Broccoli Soup
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Fresh spinach leaves
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Broccoli florets
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Green peas
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Green apple
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Onion, garlic, celery
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Vegetable stock
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Olive oil
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Nutmeg, chili flakes, salt & pepper
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Lemon juice
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Cream or coconut milk (optional)
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Toasted pine nuts and micro herbs for garnish (optional)
How to Make This Green Soup
Sauté aromatics
Add apple and peas
Add spinach and seasoning
Add broccoli and stock
Blend
Finish & serve
Sauté aromatics
Add apple and peas
Add spinach
Add seasoning
Add broccoli
Add stock
Blend
Squeeze in lemon juice
Tips for a Vibrant Green Soup
No one wants dull, brown soup — here’s how to keep that green pea soup color pop:
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Cook the greens just until tender, not longer.
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Add lemon juice after blending.
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Use fresh, bright green veggies whenever possible.
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Reheat gently — high heat dulls the color.
FAQs
Can I freeze this spinach and broccoli soup?
Absolutely! It freezes beautifully for up to 1 month. Cool completely before freezing, then reheat gently when ready to serve.
Why did my soup turn brown?
That happens if it’s overcooked or blended while too hot. Let it cool slightly first.
Can I use frozen spinach or peas?
Yes, frozen veggies work perfectly. Just add them straight into the pot.
If you loved this spinach and broccoli soup, try my Butternut Squash Soup next — another wholesome, comforting soup that’s perfect all year round.
Spinach and Broccoli Soup
This spinach and broccoli soup is a healthy and comforting green soup recipe. Easy to make, freezer-friendly, and packed with nutrients.
Ingredients
- 1 tbsp olive oil or butter
- 1 medium onion, chopped
- 1 stick celery, chopped
- 2 garlic cloves, minced
- 1 green apple, peeled, cored, and diced
- 300 g broccoli florets (about 1 medium head)
- 400 g fresh spinach leaves
- 300 g peas (about 2 cups)
- 1 liter (4 cups) vegetable stock
- Juice of ½ lemon
- ½ tsp ground nutmeg
- ¼ tsp chili flakes
- Salt & black pepper, to taste
Instructions
Heat olive oil or butter in a large pot over medium heat.
Add the onion, celery, and garlic. Cook for 3–4 minutes until softened and fragrant.
Stir in the diced green apple and peas. Cook for another 3–4 minutes until slightly softened.
Add the spinach and cook until just wilted. Season with salt, pepper, nutmeg, and chili flakes.
Stir in the broccoli florets and pour in the stock. Simmer gently for 10–12 minutes, until the broccoli is tender.
Before blending, remove a small handful of broccoli and peas to keep aside for texture later.
Blend the remaining soup with a stick blender or jug blender until smooth and creamy.
Stir the reserved broccoli and peas into the blended soup.
Add a squeeze of lemon juice and adjust seasoning if needed.
Ladle into bowls and top with a swirl of cream, toasted pine nuts, and micro herbs.
Serve warm.
Nutrition
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195 Calories
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22g Carbohydrates
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9g Fat
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6g Fiber
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8g Protein
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420mg Sodium
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7g Sugar
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0,1g Unsaturated fat
Notes
For an even brighter green soup, you can blanch and shock the broccoli and spinach before adding to the pot. This locks in their color beautifull To make it creamier, stir in a few tablespoons of cream or coconut milk before serving.