Spinach and Broccoli Coconut Soup

Jumping in with another nutritious soup recipe today, and this time around it is a Vegan Spinach and Broccoli Coconut Soup.  We just can’t have enough soup recipe inspiration, right? So versatile, so healthy and totally freezable, this soup is one for the weekly meal plan – so get cooking!

Spinach and Broccoli Coconut Soup

Eat your Greens

I wanted to combine the powerful green goodness from both spinach and broccoli, in this easy soup recipe.  Spinach, packed with iron, vitamin K,  Vitamin A, Vitamin C and Vitamin B2, all of which helps the function of red blood cells.  The broccoli ensures you get folic acid, potassium, fiber, vitamins K and C – which builds collagen and is a powerful antioxidant agent.

Spinach and Broccoli Coconut Soup

Double up on this Vegan Soup

This soup recipe is completely plant-based and vegan-friendly.  You can replace the coconut milk with dairy cream if you are more into the low carb, high-fat lifestyle.  You can also add your choice of fresh herbs, although I found fresh basil to be a perfect addition that adds a little sweetness to the dish.  Then make sure to double up when you cook this recipe and freeze the leftovers of soup in portions for up to two months.  (I know how busy your life is.)

Spinach and Broccoli Coconut Soup

If you are looking for more incredibly easy, vegan soup recipes then you should have these on standby:

Butternut and Turmeric Glow Soup

Chunky Vegetable Soup

Minestrone and Zucchini Noodle Soup

Roasted Vegetable and Coconut Milk Soup

 

 

 

 

 

Print Recipe
Spinach and Broccoli Coconut Soup
A filling and nutritious Spinach and Broccoli Coconut Soup that is vegan friendly and plant based. Make sure to bulk up for the freezer!
Spinach and Broccoli Coconut Soup
Votes: 1
Rating: 5
You:
Rate this recipe!
Course lunch
Prep Time 10 min
Cook Time 30 min
Servings
servings
Ingredients
Course lunch
Prep Time 10 min
Cook Time 30 min
Servings
servings
Ingredients
Spinach and Broccoli Coconut Soup
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a large saucepan, saute the onion, garlic and ginger with the coconut oil, until soft and fragrant.
  2. Add the stock and coconut milk.
  3. Add the spinach and broccoli and simmer on medium heat for 20 minutes.
  4. Transfer the soup to your blender, add the basil and blend until smooth. Season and serve.
Share this Recipe

Leave a Reply