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Easy Vegan Super Greens Soup

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5 from 2 votes

This vegan super greens soup is super flavorful, nutrient-packed AND very simple to make. Bonus: It’s packed with vitamins and minerals, too!

Easy vegan super greens soup in a bowl with croutons on a table

If you’re a soup lover like me, you HAVE to try this recipe! You’ll be blown away by how delicious it is, how easy it is to make, and how great it makes you feel.

Why this Recipe Works

  • The combination of spinach, broccoli, onions, and spices results in a soul-warming soup that will leave you feeling energized and satisfied!
  • Using a high-powered blender makes this soup smooth and creamy – you would never know it’s dairy-free and completely vegan.
  • This is an easy way to eat more greens!
  • This recipe is the perfect way to use leftover broccoli, spinach, and/or onions.
  • Use fresh or frozen or frozen veggies – no need to thaw them first!

What are the health benefits of this soup?

Where do I begin?! The broccoli in this soup is a great source of fiber, protein, vitamin C, potassium, folate, vitamin K, and antioxidants.

The spinach in this soup is a great source of folate, vitamin A, vitamin K, protein, iron, and antioxidants.

But honestly, every ingredient in this soup is health promoting!

How to Make Easy Vegan Super Greens Soup:

  1. First, heat the oil and 2 Tbsp. of water in a medium-sized pot over medium-high heat. If you’d like to avoid the oil, simply add an extra tablespoon of water instead, plus more as needed.
  2. Meanwhile, roughly chop the onion.
Chopped up onion on a cutting board
  1. Next, add the onion to the hot oil/water and stir until the onion becomes translucent and the edges become lightly browned. This will take about two minutes.
Chopped up onion cooking in a pot on the stove with oil
  1. Then, add the broccoli, spinach, garlic powder, salt and pepper. Stir until the broccoli is hot and steamy, about 3 minutes if your broccoli was fresh, or 5 minutes if it was frozen.
Broccoli and onion cooking in a pot on a stove
  1. Add the water and bring it to a boil. Then carefully ladle all of the pot’s contents into your blender…
Broccoli, onion, and spinach being put into a blender

…and blend until very smooth. Alternatively, you can use an immersion blender to get the job done.

How To Make Super Easy Croutons

To make the croutons, pop your bread of choice in the toaster. I usually make about one slice per person.

Once toasted and while still warm, lightly apply non-dairy butter or olive oil if you like. Then cut each slice into squares.

Cut up bread on a cutting board with non-dairy butter on it
Such a simple, yet, delicious sight! It’s making my mouth water…. mmm…. toast….

Take half of the toast croutons and add them to each bowl or cup of super greens soup. The other half stays on the side, giving the option to add extra croutons to the soup or eat them by themselves! You can’t lose either way.

That’s all there is to it. I hope you love this delicious soup as much as we do!

Looking For More Soup Recipes? Then You Have To Try My:

Easy vegan super greens soup in a bowl with croutons on a table

Top Tips For Making Super Greens Soup

  • Keep an eye on your onions while cooking them to make sure they don’t burn, as this would alter the flavor of the soup.
  • Feel free to use either fresh or frozen broccoli or spinach. There is no need to thaw the frozen veggies beforehand.
  • Before getting started, check the manufacturer’s info to ensure your blender is heat-safe for hot ingredients. If not, you need to let the mixture cool first, then blend.
  • Be mindful while transferring the veggie mixture to the blender and while blending, as it will be very hot!
  • For gluten free croutons, use any gluten free bread of choice.
  • Leftovers will keep well in the refrigerator and are best if enjoyed within one week.
Vegan Super Greens Soup

Easy Vegan Super Greens Soup

Bright green veggie soup is super flavorful and creamy, nutrient packed, and very simple to make. You will be blown away by how great this plant-based spinach and broccoli soup makes you feel!
5 from 2 votes
Print Pin Rate
Course: Soup
Cuisine: gluten-free, plant based, vegan
Keyword: broccoli spinach soup, Healthy Soup, healthy vegan soup, vegan broccoli soup, Vegan Super Greens Soup
Prep Time: 6 minutes
Cook Time: 7 minutes
Total Time: 13 minutes
Servings: 3 bowls or 6 cups
Calories: 68kcal

Ingredients

  • 1 tsp. olive oil (OR an extra tablespoon of water)
  • 2 1/2 c. + 2 Tbsp. water, divided
  • 1/2 medium yellow or white onion
  • 4 c. frozen or fresh broccoli florets
  • 1 c. frozen spinach or one giant handful of fresh baby spinach
  • 1 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/4 tsp. black pepper
  • sliced bread to make croutons (optional)
  • a small amount of vegan butter or olive oil (optional)

Instructions

  • First, heat the oil and 2 Tbsp. of water in a medium-sized pot over medium-high heat. If you'd like to avoid the oil, simply add an extra tablespoon of water instead, plus more as needed.
  • Meanwhile, roughly chop the onion.
  • Add the onion to the hot oil/water and stir until the onion becomes translucent and the edges become lightly browned; about 2-5 minutes. Do not overcook.
  • Then, add the broccoli, spinach, garlic powder, salt and pepper.  Stir until the broccoli is hot and steamy, about 3 minutes if your broccoli was fresh, or 5 minutes if it was frozen.
  • Add the remaining 2 1/2 c. water and bring it to a boil.  Then, carefully ladle all of the pot's contents into your blender and blend until very smooth. Note: Make sure your blender is the type that can handle hot ingredients. Alternatively, you can use an immersion blender to do the job.
  • For the optional buttered toast croutons: pop your bread of choice in the toaster. I usually make about one slice per person. Once toasted, lightly apply non-dairy butter or olive oil (if you like) and cut it into squares.
  • I usually then take half of the toast croutons and add them to each bowl or cup of soup.  The other half stays on the side, giving the option to add extra croutons to the soup or eat them by themselves.  You can't lose either way!

Video

Notes

  • Keep an eye on your onions while cooking them to make sure they don’t burn, as this would alter the flavor of the soup.
  • Feel free to use either fresh or frozen broccoli or spinach. There is no need to thaw the frozen veggies beforehand.
  • Before getting started, check the manufacturer’s info to ensure your blender is heat-safe for hot ingredients. If not, you need to let the mixture cool first, then blend.
  • Be mindful while transferring the veggie mixture to the blender and while blending, as it will be very hot!
  • For gluten free croutons, use any gluten free bread of choice.
  • Leftovers will keep well in the refrigerator and are best if enjoyed within one week.

Nutrition

Serving: 1bowl | Calories: 68kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g
Tried this Recipe? Follow me Today!Mention @AudreyDunham or tag #AudreyDunhamRecipes!

Comments

Diane

At first i thought it was green pea soup. 🙂 my son will soon have his wisdom teeth removed. I have been thinking about things he can eat, without chewing. One can’t. Live on jello, pudding, ice cream, and applesauce. He likes both vegetables, so this will be great!! Thank you Audrey!

Reply

Cora Heaton

LOoks great. I care for my beautiful 83 yr old mom, so always on the hunt for HEALTHY recipes to serve. Will check out more of your sites for more. Thanks!

Reply

Cora Heaton

Looks great!

Reply

Alyse Winston

Tried the broccoli and spinach soup. Used frozen veggies. Added more onions and more garlic than you did.
But my blender broke so I used my food processor and was not as creamy as yours. But it was delicious. I shave some parm cheese on it instead of croutons. Even better!!!!!!

Reply

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