Go Eat Green

menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Entree

    Vegan Spinach Broccoli Soup with Green Peas (No Cream)

    Published: Mar 9, 2021 · Modified: Jun 30, 2025 by Marinela Malcheva


    Jump to Recipe

    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.

    Vegan spinach broccoli soup with green peas (no cream).

    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.

    Jump to:
    • Ingredients
    • How To Make Spinach Broccoli Soup With Green Peas
    • Storage
    • Substitutions and Variations
    • Marinela's Tips
    • Serving Suggestions
    • Frequently Asked Questions (FAQ's)
    • Easy Soup Recipes
    • Comfort Food Meals
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    Spinach broccoli and pea soup 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

    Cooking onion and garlic for spinach broccoli soup.

    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.

    Cooking vegan green spinach and broccoli soup.

    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.

    Cooking spinach broccoli and pea soup in a pot.

    Add green peas and spinach. Stir in the green peas and spinach, and let everything simmer for another 3 minutes.

    Blending green peas spinach broccoli winter soup with immersion blender.

    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.

    Vegan spinach broccoli soup with green peas.

    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.
    Green spinach broccoli and peas soup without cream.

    Serving Suggestions

    • Crispy polenta sticks
    • Homemade burrata cheese
    • Homemade pita bread
    • Vegan courgette fritters
    • Egg-free latkes

    Frequently Asked Questions (FAQ's)

    Can I use frozen spinach instead of fresh?

    Yes, you can use frozen spinach. Just thaw and drain it before adding it to the soup.

    Can I use frozen broccoli?

    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.

    Can I make this soup ahead of time?

    Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days.

    How do I reheat the soup?

    Reheat it gently on the stovetop over medium heat, stirring occasionally.

    Is this soup low-calorie?

    Yes, it’s naturally low in calories since it’s made with vegetables, broth, and no cream or flour.

    Can I add other vegetables?

    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
    • Vegan mushroom potato soup without cream or flour.
      Vegan Mushroom Potato Soup (No Cream or Flour)
    • Recipe for Red Cabbage Soup (Easy Vegetable Detox Meal)
    • Roasted tomato butternut squash soup.
      Roasted Tomato Butternut Squash Soup (Vegan)
    • Spiced carrot lentil soup.
      Spiced Carrot Lentil Soup (30 Minutes)

    📖 Recipe

    Vegan spinach broccoli soup with green peas (no cream).

    Vegan Spinach Broccoli Soup with Green Peas (No Cream)

    Marinela Malcheva
    This Vegan Spinach Broccoli Soup with Green Peas is an easy, one-pot recipe that’s ready in just 15 minutes. It’s the perfect cozy green winter soup, creamy and full of comfort - without any cream or flour.
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 13 minutes mins
    Total Time 18 minutes mins
    Course dinner, entree, Lunch, Main Course, Side Dish
    Cuisine dairy-free, Gluten-free, Plant-based, Vegan, Vegetarian
    Servings 4 servings
    Calories 111 kcal

    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

    Calories: 111kcalCarbohydrates: 21gProtein: 8gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gSodium: 355mgPotassium: 682mgFiber: 7gSugar: 6gVitamin A: 3386IUVitamin C: 135mgCalcium: 105mgIron: 2mg
    Keyword broccoli, broccoli and peas soup, broccoli soup, green peas, no cream, spinach, spinach broccoli soup
    Tried this recipe?Let us know how it was!

    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.

    HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for all of the latest updates.


    More Entree

    • Vegan mushroom lentil bolognese pasta sauce on top of spaghetti.
      Vegan Mushroom Lentil Bolognese Sauce
    • Vegan green pea pasta.
      Vegan Green Pea Pasta
    • Vegan pasta primavera made with vegetables and red sauce.
      Vegan Pasta Primavera With Red Sauce
    • Chickpea flour pizza crust (gluten-free and yeast-free).
      Chickpea Flour Pizza Crust (Gluten-Free & Yeast-Free)

    Comments

    1. Jacqui says

      January 30, 2022 at 8:47 pm

      5 stars
      This Broccoli soup is one of my absolute favorites! What a fantastic recipe - thank you for sharing.

      Reply
      • Marinela says

        February 06, 2022 at 9:24 pm

        I'm happy you like it, Jacqui, thank you, too, for your lovely comment!

        Reply
    2. nancy says

      January 31, 2022 at 10:41 pm

      5 stars
      love the texture of this brocolli soup!

      Reply
      • Marinela says

        February 06, 2022 at 9:22 pm

        Thank you, Nancy!

        Reply
    5 from 12 votes (10 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    A vegan food blogger, photographer, and recipe developer who is passionate about cooking simple, tasty, and budget-friendly recipes with wholesome God-given ingredients. Welcome to my vegan world! My goal is to share these delicious plant-based recipes with you so you can lead more healthy and happy lives!

    More about me →

    Popular

    • Healthy overnight oats for weight loss with frozen fruit and sliced banana.
      Healthy Overnight Oats For Weight Loss (Vegan)
    • Easy vegan scrambled eggs with chickpea flour (no tofu).
      Easy Vegan Scrambled Eggs With Chickpea Flour (No Tofu)
    • Cucumber vinegar salad recipe with red onion and sesame seeds. Easy vegan side dish.
      Cucumber Vinegar Salad Recipe (Weight-Loss Side Dish)
    • Unleavened bread for Passover.
      Unleavened Bread for Passover (No Yeast, 3 Ingredients)
    • Peach raspberry smoothie without yogurt or banana for weight loss
      Raspberry Peach Smoothie Without Yogurt (No Banana)
    • Grated potato fritters (vegan potato latkes).
      Grated Potato Fritters (Vegan Potato Latkes)

    Footer

    ↑ BACK TO TOP

    About

    • Privacy Policy
    • Meet Marinela

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Go Eat Green

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.