Name: Vegan Cream of Broccoli and Spinach Soup
Prep time: 10 min
Cook time: 30 min
Yield: 4
Cuisine: Dairy-free
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

Vegan Cream of Broccoli and Spinach Soup

CourseAppetizers, Main Course, Soups, Stews and Chili
CuisineDairy-free, Egg-free, Fish-free, Gluten-free, Mustard-free, Peanut-free, Seafood-free, Sesame Seed-free, soy-free, Sulphite-free, Top 8 Allergen-free, Tree Nut-free, Wheat-free
Ingredient/MethodKid Friendly, Vegan, Vegetarian

Servings	Prep Time
4	10minutes

Cook Time

30minutes

Servings	Prep Time
4	10minutes

Cook Time

30minutes

Ingredients

3cups broccoli(fresh or frozen)
2 potatoes(peeled and chopped into small cubes)
1cup baby spinach(approx. 2 handfuls)
1tablespoon olive oil
1can coconut milk
1cup water
1 onion(chopped)
2 cloves garlic (chopped)
1teaspoon sea salt

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.

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