Vegan Broccoli  Spinach Soup

Kosher Salt Black Pepper

Olive Oil


Broccoli Florets & Stems



Torn Bread

Vegetable Broth




Heat the olive oil in a large pot or Dutch oven over medium-high heat.

Sauté the onions until they turn soft and translucent, about 4-5 minutes.

Stir in the minced garlic, salt and pepper and continue cooking for a minute.

Add the vegetable broth, water, potatoes and two-thirds of the broccoli florets and all the broccoli stems.

Bring the soup to a boil. Simmer for 25-30 minutes until the broccoli stems are tender.

Stir in the baby spinach. The heat from the soup will quickly wilt the leaves.

Carefully transfer the soup in batches to a blender to puree.

Rewarm the soup in the pot over low heat as necessary.

Preheat the oven to 400 degrees F. Toss the remaining broccoli florets and torn bread with olive oil, salt and pepper on a sheet pan.

Roast the broccoli until it is bright green and the bread is toasted, about 10-12 minutes.

You can do this while the soup is simmering on the stove.

Divide the soup into bowls and top with roasted broccoli, toasted bread and chopped parsley.

Vegan Broccoli  Spinach Soup