Super vibrant, super easy and super delicious, this Vibrant Broccoli, Spinach and Mint Soup will become your new best friend as the cooler months creep in. This soup is fresh and zesty and with darker Autumn days looming ahead, the gorgeous green hue is guaranteed to lift your spirits. The sauteed broccoli adds a lovely depth of flavor and the blanched spinach gives the soup the beautiful colour. I also added cannellini beans to help make it creamy and thick whilst adding fibre and protein to the meal. This recipe is vegan friendly but will satisfy vegetarians and omnivores alike. Freezes well too.

  15 min preparation 40 min cooking           6 serves            $

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Vibrant Broccoli, Spinach and Mint Soup 

  • 1 medium sized head of broccoli, chopped into small florets
  • 2 tblsp. of olive oil
  • 1 large red onion, coarsely chopped
  • 4 cloves of garlic, finely chopped
  • 1 lemon, zested
  • Juice from half a lemon
  • 2 generous pinches of ground black pepper
  • 400 gram can of white cannellini beans, rinsed and drained
  • 1 medium potato, peeled and chopped into small cubes
  • 2 litres of vegetable stock
  • 300 grams of baby spinach
  • 20 grams of fresh mint leaves

In a pan, add the olive oil and heat slightly, then add the onion, garlic, broccoli, black pepper and lemon zest. Sauté for 4 to 6 minutes or until the onions are soft and the broccoli has started to turn golden on one side. Take off the heat and put aside.

Now blanch spinach in a large pot of boiling salted water, this will take approximately 30 seconds or until the spinach is bright green and just wilted. Drain and transfer to a bowl of ice water to stop the cooking process. Let cool and then drain off all excess liquid. Set aside.

In a large soup pot, transfer the broccoli mix and add the cannellini beans, potato, lemon juice and vegetable stock. Bring to the boil and reduce to a simmer and cook for 35 – 40 minutes, or until the potato and broccoli are soft.

Once the soup base is cooked, turn off the heat and add the blanched spinach and mint leaves. With a hand blender or regular blend, blend the mix until a smooth and creamy consistency is reached.

Serve your soup topped with broccoli leaves, toasted pumpkin seeds and a wedge of lemon. You may also like a sprinkle of chili flakes.

Vibrant Broccoli, Spinach and Mint Soup
Vibrant Broccoli, Spinach and Mint Soup

Bon appétit x