Creamy Broccoli Spinach Soup
This soup is great either hot or cold. It tastes delicious, too. Super low in fat, no cholesterol, low in sodium and high in fiber (about 10 grams per 1 cup serving), you can’t go wrong. Eat it with a salad or chickpea salad sandwich for a stick to your ribs lunch or dinner. To make the soup smooth and “creamy”, you will need either a blender or food processor.
Creamy Broccoli Spinach Soup
Created by:
BlacksGoingVegan.Com
Recipe Type: Light Meals
Cuisine: Vegan
Number Servings: 4
Prep Time:
Cook Time:
Total Time:
Tasty and nutritious, brimming with the goodness of broccoli and spinach, this soup is perfect served hot on cold wintery nights. Or, refrigerate it and have it cold as an appetizing first course in warmer weather.
What You Need
- 1 Tablespoon olive oil
- ½ cup chopped onion
- ⅓ cup diced celery
- 1 Tablespoon minced garlic
- 1 cup broccoli, chopped
- 1 bay leaf, crumbled
- 1 pound red potatoes, sliced
- 4 cups baby spinach leaves
- 1 Tablespoon Tamari sauce
- 4 cups vegetable stock
- fresh ground black pepper and salt to taste
How to Do It
- Saute onion, celery and garlic in olive oil in large pot just until flavor is released.
- Cover and simmer all ingredients until volume is reduced by about a third.
- Blend mixture in blender or food processor. Screen off rough solids
- Season with salt and pepper to taste.
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Category: Light Meals
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