Broccoli and Spinach Soup
This Broccoli and Spinach Soup is a warm, flavorful homemade soup made with fresh broccoli, spinach, courgette, garlic, ginger, turmeric, coriander, and lime. The vegetables are gently cooked with vegetable stock and blended into a smooth, vibrant green soup. Winnie’s Pure Health Herbal Salt or Sea Salt adds balanced seasoning, while fresh lime gives the soup a light, refreshing finish. Simple to prepare and full of fresh vegetable flavor, this soup is perfect for a light lunch, starter, or comforting meal.
Ingredients
1 tablespoon vegetable oil
2 garlic cloves sliced
1 teaspoon minced ginger
1 red onion, chopped
½ teaspoon ground coriander
½ teaspoon ground turmeric
1 courgette, roughly sliced
1 medium broccoli, chopped
3 leaves spinach, chopped
1/2 lime zested and juiced
500ml vegetable stock
1/4 teaspoon of Winnie’s Pure Health Herbal Salt/ Sea Salt
Directions
- Fry the onions in a cooking pot until translucent. Add the garlic, ginger, coriander, turmeric, and salt, fry on medium heat for a few minutes and then add 1/8 cup of water so that the vegetables do not burn
- Add the courgette and broccoli making sure you mix well to coat the slices in all the spices and cook for 5 minutes. Add the stock and leave to simmer for 2 minutes
- Add the spinach and lime juice and cook until the vegetables are soft
- Take off the heat and wait to for it to cool before pouring everything into a blender and blend until smooth. This will give you a beautiful green. Serve immediately
Notes
- Cooking Tips
Do not overcook the spinach: Add it toward the end of cooking to help retain its fresh flavor and vibrant color.
Cut vegetables into similar sizes: This helps the broccoli and courgette cook evenly.
Watch the heat: Add the small amount of water after frying the spices to prevent them from burning.
Blend carefully: Allow the soup to cool slightly before transferring it to a blender.
Adjust the consistency: Add a little more vegetable stock or water if you prefer a thinner soup.
Serve immediately: The soup is especially appealing when served warm while its green color is vibrant. - Variations
Add celery for an extra vegetable flavor.
Add fresh coriander before blending for a more herbaceous taste.
Add a little more ginger for a stronger warming flavor.
For a chunkier soup, blend only part of the cooked vegetables.
Add a sprinkle of pumpkin or sunflower seeds when serving for texture. - Serving Ideas
Serve this Broccoli and Spinach Soup:
With whole-grain bread
As a light lunch
As a starter before a main meal
With roasted vegetables
Alongside a fresh salad
In a bowl with a sprinkle of seeds on top - Frequently Asked Questions
1. Can I use frozen broccoli or spinach?
Yes. Frozen vegetables can be used when fresh vegetables are not available. Allow them to cook until tender before blending.
2. Can I make this soup without a blender?
Yes. You can use a food processor or an immersion blender. Alternatively, mash the cooked vegetables for a more rustic texture.
3. Is this soup creamy without adding cream?
Yes. Blending the cooked broccoli, spinach, and courgette creates a naturally smooth and creamy texture without adding cream.
4. Can I make the soup thicker?
Yes. Use less vegetable stock or allow some of the liquid to cook off before blending.
5. Can I use Winnie’s Pure Health Sea Salt instead of Herbal Salt?
Yes. Winnie’s Pure Health Herbal Salt or Sea Salt can be used depending on your preferred flavor.
6. How should I store leftover soup?
Allow the soup to cool, transfer it to a clean airtight container, and refrigerate. Reheat thoroughly before serving.