A comforting bowl of warm green soup coming right up! This healthy greens-packed soup is made with good-for-you green vegetables, such as broccoli and peas, and a healthy serving of spinach leaves. White beans are what gives this pureed vegan soup it's creamy texture!
Prep time: PT5M
Cook time: PT20M
Total time: PT25M
Rating
5 stars (14 reviews)
Keywords
Broccoli, peas, Soup, white bean
Ingredients
2 tablespoons extra virgin olive oil
1 medium onion (diced)
2 cups broccoli (chopped, florets and stalk)
2 cloves garlic (chopped)
¼ teaspoon salt (plus more to taste)
5 oz baby spinach
14 oz can white beans (like navy or cannelini, rinsed and drained)
1 cup frozen peas
½ teaspoon ground cumin
¼ teaspoon ground nutmeg
chili flakes (to taste)
32 oz container of low sodium gluten free vegetable broth (or 4 cups (1L) of water plus 2-3 tsp of bouillon concentrate)
Categories
Dinner
Lunch
Soup
Cuisine
American
Steps
Heat oil in a soup pot over medium heat, and sauté onion until glossy and translucent, about 5-7 minutes. Add garlic and broccoli, and saute for about 3 minutes, stirring constantly so garlic doesn't burn, until broccoli is bright green. Season with 1/4 teaspoon salt.
Next add spinach and stir until wilted, about 2-3 minutes. Add beans and peas and stir until heated through.
Add cumin, nutmeg, chile flakes and broth (or water plus bouillon concentrate) and let come to a boil on high for 3 minutes.
Take soup off the heat, then carefully puree with an immersion blender to desired consistency. I do about three-quarters pureed so there is still some texture there. You can also puree this soup in your blender but it is about double the capacity of a normal blender so do it in two batches.
Taste and adjust! This is a very simple soup for a reason...but a little hit of acid from a squeeze of lemon or a tsp of vinegar may help pump up the flavour. Add more spices if you wish...or more salt!
Serve with whole grain crackers or bread.
Reviews
Bridgette Swenson on 2026-04-24 (5 stars): Thank you so very much for this recipe! I modified it and made it my own. I added red miso paste and then sprinkled with furikake seasoning. I have also replaced spinach with kale. The title is the perfect name for it! It is so nourishing and delicious!!
Amanda on 2026-03-19 (5 stars): Sooo good
Katie C on 2025-08-03 (5 stars): This is like the little black dress of soups. Simple, quality ingredients, versatile and you can accessorize it however you like.
Linda on 2025-02-07 (5 stars): This soup tastes really good, creamy.
I did add 1/4 cup of quinoa to it and the juice of 1/2 a lemon for added flavor.
Valerie Way on 2025-01-02 (5 stars): Loved the soup! Did mostly broccoli with a bit of cauli as well,
Val
Stacy on 2024-12-18 (5 stars): This was absolutely delicious!! My husband said if it wasn't so hot he would've drank it from the bowl. Definitely adding this to our weekly rotation. Thank you so much!!
Babbalou on 2024-09-14 (5 stars): I made this last night and it was was fantastic! I took advantage of the flexibility and substituted a very large amount of washed and chopped beet greens from my garden in place of the broccoli because I needed to use them. I also used an entire 10 oz. bag of frozen spinach. Otherwise, I followed the recipe as written except I adjusted the spices to my taste. I used cajun spice and cumin.
I was concerned that I skewed the ratio with the abundance of greens, but it was fine. Very flexible recipe and absolutely delicious!
