There’s something incredibly comforting about a bowl of bright, green soup and this Vibrant Green Broccoli Spinach Soup delivers all the cozy flavor with a fresh, nourishing twist. Built on a base of slowly sweated onions and garlic, this recipe turns humble broccoli stems into a silky, herb-filled purée thanks to handfuls of spinach and cilantro added at the very end. Topped with roasted broccoli florets, lemon zest, and more fresh herbs, it’s a simple yet stunning soup that brings color and vitality to any weeknight meal.
Vibrant Green Broccoli Spinach Soup
This Vibrant Green Broccoli Spinach Soup is a light, nourishing blend of sautéed onions and garlic, tender broccoli stems, fresh spinach, and cilantro. Puréed until silky smooth and finished with roasted broccoli florets, lemon zest, and fresh herbs, it’s a bright, flavorful soup that’s as wholesome as it is beautiful.
Ingredients
- 2 large heads of broccoli
- 2 tbsp olive oil
- kosher salt
- 3 tbsp coconut oil
- 1 large onion diced
- 4 garlic cloves roughly chopped
- 2 tbsp consome chicken or vegetable
- 5 cups water
- 1 bunch cilantro divided
- 2 lbs spinach
- 1 tsp grated lemon zest
- flaky salt
Instructions
- Preheat oven to 400°. Separate broccoli stem from florets. chop florets into small pieces, toss with olive oil and salt and roast until tender, about 20 minutes, tossing halfway through. Chop the broccoli stalk and set aside.
- Heat coconut oil in a large heavy pot over medium-high heat. Add onion and garlic and season with salt. Cook, stirring occasionally until onion begins to soften, about 5 minutes. Reduce heat to medium-low, cover pot and cook, stirring occasionally until onion and garlic are very soft, about 30 minutes. This slow cooking process brings the maximum flavor out of the alliums. Add broccoli stems, and continue to cook another 10 minutes.
- Increase heat to medium-high, add consume and water and bring to a boil. Reduce heat and simmer about 15 minutes. Turn off the heat.
- Set aside 1/4 cup of cilantro for serving. Blanch remaining cilantro and spinach in a large pot of boiling slated water until just wilted, about 30 seconds. Transfer to an ice bath. Drain, squeeze out excess liquid and add greens to the broccoli mixture in the pot. Using an immersion blender, puree soup until it's very smooth and a beautiful green color.
- To serve, pour soup into bowls. Top with broccoli florets, chopped cilantro, lemon zest and flaky salt.