Creamy Broccoli Spinach Soup

I love the stretch of days between Christmas and the New Year. The holidays slow down again and there is a lot more time for relaxing and enjoying the family at home.

There is also a lot of time for eating and snacking . . . perhaps a little too much time! If you’ve already eaten as many candy canes and sweet rolls as I have this holiday season, this Creamy Broccoli Spinach Soup will help get you back on track.

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It’s a Detox Soup in the sense that it will help you clear out some of your holiday-pie-eating-guilt! It is also packed with fiber, vitamins, and minerals. It’s healthy, but still quite delicious. Dare I say, it might even be a little soul cleansing.

As you head into the New Year with big goals and kitchen resolutions, try this soup. Serve it with an artisan loaf of whole grain bread, or a pot of cooked brown rice and it makes a deliciously healthy post-holiday meal, a meal you can feel really good about eating.

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Creamy Broccoli Spinach Soup

2 from 3 votes
Print Pin Rate
Course: Soups & Stews
Servings: 6 people
Calories: 297kcal
Author: Allison

Ingredients

  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons minced garlic
  • 1 medium onion diced
  • 2 medium leeks chopped
  • 2 parsnips peeled, cored, and chopped
  • 1 1/2 pounds broccoli trimmed and chopped
  • 2 teaspoons finely chopped fresh thyme
  • 2 teaspoons finely chopped fresh marjoram
  • 5 cups chicken stock or vegetable stock
  • 2 cups packed spinach
  • 2 teaspoons freshly grated lemon zest
  • 1 cup coconut milk

Instructions

  • In a large soup pot, heat oil over medium heat. Add onions, leeks, and garlic and sauté until softened.
  • Add the next five ingredients to the pot. Bring to a boil, then reduce to a simmer and cook until broccoli and parsnips are soft, about 15 minutes. Stir in spinach and lemon zest.
  • Remove from heat. Using a submersion blender, puree soup carefully until very smooth. Alternatively, you can do this in batches in a blender, being careful because the soup is very hot.
  • Return to low heat and stir in the coconut milk. Season to taste with salt and pepper. Heat through and then serve.

Nutrition

Calories: 297kcal | Carbohydrates: 32g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 6mg | Sodium: 348mg | Potassium: 991mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2170IU | Vitamin C: 121.2mg | Calcium: 124mg | Iron: 3.9mg

Did you indulge over the holidays? How are you getting back on track?

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19 Comments

  1. This is going to be dinner tonight! My husband is a big hater of parsnips, do you have a suggestion for a substitution? Thank you!

  2. 1 star
    This soup lit a fire under my belly. The thyme offered nothing but bad times. Marjoram; what even is this monstrosity? What the heckens! I just wanted some delicious soup but instead I got slop.