Go Back
+ servings
Vegan Super Greens Soup
Print Recipe
5 from 2 votes

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!
Prep Time6 mins
Cook Time7 mins
Total Time13 mins
Course: Soup
Cuisine: gluten-free, plant based, vegan
Keyword: broccoli spinach soup, Healthy Soup, healthy vegan soup, vegan broccoli soup, Vegan Super Greens Soup
Servings: 3 bowls or 6 cups
Calories: 68kcal


  • 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)


  • 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!


[responsive_youtube qMa9CSV1BR0]


  • 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.


Serving: 1bowl | Calories: 68kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g