| Servings | Prep Time | Cook Time |
| 4 | 10minutes | 30minutes |
| Servings | Prep Time |
| 4 | 10minutes |
| Cook Time |
| 30minutes |
Ingredients
- 3 cups broccoli (fresh or frozen)
- 2 potatoes (peeled and chopped into small cubes)
- 1 cup baby spinach (approx. 2 handfuls)
- 1 tablespoon olive oil
- 1 can coconut milk
- 1 cup water
- 1 onion (chopped)
- 2 cloves garlic (chopped)
- 1 teaspoon sea salt
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions and garlic until soft and fragrant.
- Add broccoli, potatoes, coconut milk, water and salt to pot. Bring to a boil and simmer for approximately 20 minutes, until potatoes are fork tender and broccoli is cooked.
- Add spinach leaves and cook until leaves are wilted and cooked.
- Blend soup mixture with a hand blender, or use a blender or food processor. The soup will be thick. If you want it to be more soupy, add water 1/4 cup at a time until desired consistency is reached.
- Serve with gluten-free bread or crackers.
Recipe Notes
For additional flavor options, add a teaspoon of curry powder or dried herbs like parsley and oregano.
View additional photos and detailed instructions on How to make Vegan Cream of Broccoli and Spinach Soup
