Vegan Broccoli Spinach Soup


Nov 15, 2012
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This is a delicious and nutritious creamy Broccoli Spinach Soup great as a main or as a entree or side dish

Serves 4 (or simply double the amount of ingredients for more people)


2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves of garlic
1 teaspoon ground cumin
2 cups frozen mint peas
200 g broccoli cut into florets

4 cups reduced salt vegetable stock
500 g english spinach roughly chopped
1 tablespoon lemon juice
sea salt and cracked black pepper

Heat the olive oil in a large pan over a medium heat. Add the onion and cook for 5 minutes or until golden. Add the garlic and grounded cumin and cook for 1 minute.
Add the peas, broccoli and stock and cook for 15 minutes or until the vegetables are soft. Add the spinach and cook until wilted.
Puree the soup until smooth. Stir in the lemon juice and season with sea salt and cracked black pepper.

per serve | fat 4 g | saturated fat 0.6 g | protein 11.2 g | carbohydrates 15.4 g | fiber 13 g | cholesterol 0 mg | sodium 1067 mg | energy 687 kj (164 calories) gi low


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