This vibrant Broccoli Spinach and Pesto Soup is packed with nutrients and so flavourful for a Spring soup! It is so easy to make and completely vegan. Ready in 35 minutes!
Spring has arrived and for me, soup season hasn’t ended yet. I love a good bowl of soup on those cool and rainy days and this lovely broccoli and spinach soup screams Spring! It’s beautiful, rich green colour with a perfect combination of flavours and the pesto takes it to the next level of deliciousness!
This soup is dairy-free and I added a russet potato to create a creamy texture rather then adding milk or cream. Honestly, it doesn’t need it, the starch of the potato creates this light yet creamy texture we all tend to go for in soup.
Enjoy this comfort yummy soup as a lunch with a sandwich, wrap or a simple crusty bread. I will serve this soup in a small bowl as an appetizer as well. However you choose to eat this soup, you will thoroughly enjoy it!
Broccoli is packed with vitamins and minerals. Recently I read, broccoli is the KING of all vegetables! It is a potent antioxidant to fight off diseases such as cancers, heart disease, it helps to reduce inflammation and promotes a healthy digestion, helps to slow down the aging process, support a healthy immune system and healthy bones but the list continues. All of these benefits are so important to maintain a healthy body. So the next time you are grocery shopping, make sure you add broccoli to your list!
INGREDIENTS & SUGGESTIONS
Olive oil: is a good choice or a avocado oil or grapeseed oil are my other choices
Onion and garlic: are a good base for a soup, lots of goodness and flavour
Broccoli: I like to use organic and local if all possible, but not necessary to enjoy this delicious soup
Potatoes: russet is choice for a starchy potato to create a creamy texture and potatoes are my go to when I don’t want to add dairy to my soups
Stock: choose a vegetable stock for this recipe, although chicken stock would add lots of flavour too, and I like to use bouillon cubes when I don’t have stock on hand, and my favourite is the GoBio Organic Bouillon Cubes.
Spinach: so healthy and this green veggie is loaded with nutritional value.
Seasoning: salt and pepper needed to enhance the flavours in this soup
Pesto: I used my homemade basil pesto for this recipe and store bought is always an option
Garnishing: for this recipe you can add parsley, basil, spinach, dill and/or chopped walnuts
HOW TO MAKE THIS DELICIOUS SOUP
Heat olive oil in a sauce pot or cast iron pot. Add onion and sauté for 3-4 minutes until softened then add garlic and sauté for about one minute.
Add vegetable stock and potatoes. Bring to a boil and then reduce heat to simmer. Cover partially with a lid and cook for about 10 minutes until it starts to become tender.
Using a peeler, peel about half of the stem of the broccoli, closest to the florets and chop the stems into smaller pieces since they take longer to cook. Chop broccoli florets into small bite size pieces. Add broccoli, salt and pepper, simmer for about 10 minutes until tender and cooked.
Stir in spinach and pesto. Remove from heat and using a food processor, blender or emulsifier blend until you have a creamy consistent texture.
Check the seasoning and adjust at this time. Garnish with parsley, dill, basil and chopped walnuts. Enjoy!
TIPS
If all possible I like to cook with organic produce and in this recipe I did add organic broccoli but it isn’t necessary. I also like to use some of the stems of the broccoli, this way I am not wasting any of the goodness of this vegetable. Simply cut the halfway up the broccoli stem, if it still seems woody, then move up the stem. Peel the stem and cut them in to cubes. This will allow the stems to cook faster.
Choose russet potatoes for this recipe. It is the best potato for it’s starchy content and that’s what you want to achieve when making this soup since there is no dairy or flour added.
I used my homemade basil pesto in this soup. I make fresh pesto in the summer and freeze a packs of it to use throughout the colder months and let’s say it is super handy! This pesto has basil, olive oil, garlic, lemon juice, salt and walnuts. It is my all time favourite pesto! Store bought can to added as well or if you make your own, absolutely add it to this soup.
A light creamy texture with all the right ingredients and loaded with goodness to create such a delicious and healthy soup! You kids won’t even know that this soup is vegan and dairy free! It is WIN-WIN!!
STORE
Since this soup doesn’t have any dairy, you can store it in the refrigerator for up to 4-5 days. It freezes well too, simply place in a freezer safe container for up 2-3 months.
DID YOU MAKE THIS RECIPE…..
I would love to hear your feedback, reviews, and any modifications you made for this recipe and I know my readers would too!
Broccoli Spinach and Pesto Soup
Equipment
- sauce pot or cast iron pot
- food processor, blender or emulisfer
Ingredients
- 1 tbsp extra virgin olive oil
- 1 onion, chopped
- 3 garlic, minced
- 4 cups vegetable stock
- 1 large russet potato, peeled, cut in cubes
- 3½ cups broccoli, stems peeled, diced and florets
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 handfuls spinach
- 2 tbsp basil pesto -homemade or store bought
- parsley, dill, chopped walnuts and/or basil for garnishing
Instructions
- Heat olive oil in a sauce pot or cast iron pot. Add onion and sauté for 3-4 minutes until softened then add garlic and sauté for about one minute.
- Add vegetable stock and potatoes. Bring to a boil and then reduce heat to simmer. Cover partially with a lid and cook for about 10 minutes until it starts to become tender.
- Using a peeler, peel about half of the stem of the broccoli, closest to the florets and chop the stems into smaller pieces since they take longer to cook. Chop broccoli florets into small bite size pieces. Add broccoli, salt and pepper, simmer for about 10 minutes until tender and cooked.
- Stir in spinach and pesto. Remove from heat and using a food processor, blender or emulsifier blend until you have a creamy consistent texture.
- Check the seasoning and adjust at this time. Garnish with parsley, dill, basil and chopped walnuts. Enjoy!
