Go Back

Broccoli Spinach Soup

Author : Ashley Madden
Prep Time: 12 mins
Servings: 4
Print Recipe Pin Recipe
This is an antioxidant packed "cleansing" winter soup. It's made with all the green and it's served right from the blender.

Equipment

  • BLENDER

Ingredients
  

  • 1 small yellow onion diced
  • ½ teaspoon sea salt, plus more to taste
  • 2 garlic cloves minced
  • 1 teaspoon finely grated ginger
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Pinch red pepper flakes
  • 3 cups loosely packed broccoli florets
  • 2 ¾ cups vegetable broth or water
  • 1 cup frozen green peas
  • 1 cup packed baby spinach
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 1 tablespoon stirred tahini or 2 tablespoons cashews , optional
  • Freshly ground black pepper , to taste

Instructions
 

  • In a soup pot sauté the onions and salt with ¼ cup of water for 10 minutes until the onions are translucent. Stir often and add water as needed to prevent burning.
  • Add the garlic, ginger, cumin, coriander, and red pepper flakes and cook for another 30 seconds.
  • Add the broccoli and vegetable broth and bring to a simmer. Simmer, partially covered, for 3 minutes or until the broccoli is bright green. Next add the green peas and turn the heat off.
  • Carefully (but quickly) transfer the soup to a blender and add the spinach, lemon zest and juice, and tahini or cashews (if using). Blend on high until completely smooth. Taste and reseason with salt and pepper as needed. Add more broth if desired to thin the soup and blend again. Pour into bowls and enjoy!
Did you make this recipe? Tag @riseshinecook on Instagram or hashtag it #riseshinecook