This Vegan Spinach Broccoli Soup with Green Peas is a simple, one-pot recipe that’s ready in just 15 minutes, offering all the cozy comfort food vibes you need in a creamy green winter soup - without cream or flour.
Pair it with crunchy seed crackers or warm unleavened bread for a plant-based meal that's nourishing and delicious.
As a huge fan of all things green, I’m always looking for ways to sneak more greens into my diet. From homemade green wraps and plant-based spaghetti to green vegetable salad and fluffy spinach pancakes, I love finding creative ways to incorporate vibrant greens into my meals.
This vegan spinach broccoli soup with green peas is a delicious and easy way to do just that.
Packed with flavor and nutrients, it’s the perfect cozy weeknight meal. I love enjoying it as a side dish for lunch with eggless savory muffins, cashew cheddar cheese, or crispy quinoa patties, or as a light dinner with chickpea crackers.
Plus, this recipe is dairy-free, gluten-free, and low-calorie, so you can feel good about enjoying every spoonful.
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Ingredients
- Spinach: You can use regular or baby spinach for a nutrient-packed base.
- Broccoli: Chop them into smaller florets for quicker cooking.
- Green peas: I used frozen peas, but fresh peas work great too.
- Onion: Onion adds a sweet and savory flavor to the soup.
- Garlic: Garlic gives the soup a rich, aromatic taste.
- Olive oil: Use quality extra virgin olive oil for the best flavor.
- Vegetable broth: You can swap vegetable broth for water if you prefer.
- Salt and spices (ground cumin, black pepper, and turmeric powder): They add warmth, depth, and flavor to the soup.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Spinach Broccoli Soup With Green Peas
Sauté onion and garlic. In a pot, heat extra virgin olive oil over medium heat. Sauté the onion
for about 5 minutes until translucent, then add finely chopped garlic and cook for 1 minute more.
Cook broccoli. Add salt and spices and pour in the vegetable broth. Bring the mixture to a boil, then add the broccoli florets. Reduce the heat to a simmer, partially cover, and cook for 5 minutes.
Add green peas and spinach. Stir in the green peas and spinach, and let everything simmer for another 3 minutes.
Blend. Use an immersion blender to blend the soup directly in the pot until creamy, or transfer to a regular blender in batches. Taste and adjust the seasoning with salt and pepper as needed. Serve with a splash of lemon juice and toasted seeds. Pour into bowls and enjoy!
Storage
Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Freezer: For longer storage, cool the soup completely before transferring it to an airtight freezer-safe container or bag. Freeze for up to 2 months.
Substitutions and Variations
- Swap the greens: If you don’t have spinach, try using kale or Swiss chard for a slightly different flavor and texture.
- Add herbs: Add fresh herbs like basil, parsley, or cilantro for a fresh burst of flavor.
- Protein boost: Stir in cooked chickpeas, white beans, or legume tofu for a heartier meal.
- Make it creamier: Add a dollop of cashew sour cream for extra creaminess and richness.
Marinela's Tips
- Use fresh ingredients: For the best flavor and vibrant green color, use fresh broccoli, spinach, and green peas.
- Don’t Overcook: To retain the bright green color and nutrients, avoid overcooking the spinach and green peas. Simmer them just until tender and vibrant.
- Blend carefully: If using a regular blender, blend the soup in small batches to avoid splattering. For convenience, an immersion blender works well and allows you to blend directly in the pot.
- Season gradually: Taste the soup after blending and adjust the seasoning with salt, pepper, or spices.
- Adjust consistency: If the soup is too thick after blending, gradually add more vegetable broth until it reaches your desired consistency.
Serving Suggestions
- Crispy polenta sticks
- Homemade burrata cheese
- Homemade pita bread
- Vegan courgette fritters
- Egg-free latkes
Frequently Asked Questions (FAQ's)
Yes, you can use frozen spinach. Just thaw and drain it before adding it to the soup.
Yes, frozen broccoli works well for this recipe. Add it directly to the pot, but you may need to reduce the broth slightly since frozen broccoli releases water as it cooks.
Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days.
Reheat it gently on the stovetop over medium heat, stirring occasionally.
Yes, it’s naturally low in calories since it’s made with vegetables, broth, and no cream or flour.
Certainly! Zucchini, celery, or leeks can be great additions to this soup.
Easy Soup Recipes
- Creamy tomato butternut squash soup
- Carrot and parsnip soup without cream
- Vegan sweet potato pumpkin soup
- Purple cabbage soup
- Mushroom and potato soup (no flour)
- Vegan red lentil carrot soup
- Oyster mushrooms soup
Comfort Food Meals
- High-protein vegan mac and cheese
- Meatless green pea stew
- Baked spaghetti without meat
- Oven-roasted potatoes and broccoli
📖 Recipe
Vegan Spinach Broccoli Soup with Green Peas (No Cream)
Equipment
- 1 Cooking pot
- 1 immersion blender or regular blender
Ingredients
- 17.6 oz (500 grams) fresh broccoli cuot into florets
- 3.5 oz (100 grams) fresh spinach
- 1 cup green peas frozen
- 1 onion diced
- 2 garlic cloves finely chopped or minced
- 2 tablesepoons olive oil extra virgin
- 3 + ½ cups low sodium vegetable broth or water (add more for thinner soup)
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- ½ teaspoon turmeric powder
- 1 splash lemon juice optional (for serving)
Instructions
- Heat olive oil in a pot over medium heat. Sauté the onion for 5 minutes until soft, then add garlic and cook for 1 minute.1 onion, 2 tablesepoons olive oil, 2 garlic cloves
- Add salt, spices, and vegetable broth. Bring to a boil, then add broccoli florets. Reduce heat to simmer, cover partially, and cook for 5 minutes.17.6 oz (500 grams) fresh broccoli, 3 + ½ cups low sodium vegetable broth, ½ teaspoon salt, ½ teaspoon ground cumin, ½ teaspoon ground black pepper, ½ teaspoon turmeric powder
- Stir in the green peas and spinach, and simmer for another 3 minutes.3.5 oz (100 grams) fresh spinach, 1 cup green peas
- Blend the soup with an immersion blender directly in the pot, or transfer in batches to a regular blender. Taste and adjust with salt and pepper. Serve with a splash of lemon juice and toasted seeds. Enjoy!1 splash lemon juice
Notes
- Store leftovers in the fridge for up to 3 days.
- Freeze leftovers for up to 2 months.
- For the best flavor and color, use fresh broccoli, spinach, and green peas.
- To keep the greens bright and full of nutrients, cook the spinach and peas just until tender.
- If using a regular blender, blend in small batches to prevent splattering. An immersion blender lets you blend right in the pot.
- Taste the soup after blending and adjust the seasoning with salt, pepper, or spices as needed.
- If the soup is too thick, add more vegetable broth or water.
Nutrition
If you try this spinach and broccoli soup, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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Jacqui says
This Broccoli soup is one of my absolute favorites! What a fantastic recipe - thank you for sharing.
Marinela says
I'm happy you like it, Jacqui, thank you, too, for your lovely comment!
nancy says
love the texture of this brocolli soup!
Marinela says
Thank you, Nancy!