Creamy Broccoli Spinach Soup

Course Soups & Stews
Servings 6 people
Calories 297kcal
Author Allison


  • 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


  • 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.


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