Creamy Spinach & Broccoli Soup

A winner on chilly days and surprisingly a runner up on sunnier ones, if you’re into room temperature soups that is! Anyways, this recipe reminds me of my childhood days when I used to hate spinach (honestly, for no real reason but alas… kids). My mom had been growing spinach in the backyard and she decided to cook-up a creamy, peppery spinach soup – it didn’t matter if I said I don’t like spinach because if you grew up in our household you didn’t have the luxury to be picky at the dinner table. Point being, I fell in love with spinach soup that day… it’s just something about the creamy, earthy, peppery notes that work. For those who don’t know, my love for cooking is all thanks to my mother.

I like it when the broccoli breaks down to the point where it’s almost only the stems are visible and super soft at that… when the broccoli starts to breaks down it gives the soup a thick a luscious texture – so good!

Creamy Spinach and Broccoli Soup

A creamy soup that's a spinach and broccoli soup. Some like a chunky, some like it smooth but whichever you prefer, one things for sure you're going to fall in love with this soup recipe.

Print Pin Rate

Course: Appetizer, Main Course

Cuisine: South African

Keyword: broccoli, soup, spinach, vegetarian

Cook Time: 1 hour hour

Total Time: 1 hour hour

Servings: 6 servings

Author: The Big Tasty Bite

Ingredients

• 4 tbsp olive oil
• 1 large white onion finely diced
• 4 cloves garlic thinly sliced
• 2 medium green chilies diced
• 1 tbsp cumin powder
• 1 tsp cayenne pepper
• 1 kg spinach washed and roughly diced
• 30 g vegetable stock pot
• 1 whole head of broccoli washed and cut into chunks
• 400 ml coconut milk unsweetened
• 250 ml pouring cream and extra for the garnish
• 1 tsp black pepper coarsely ground
• 1 tsp salt salt to taste

Instructions

• Add the olive oil, onion, garlic, chili, cumin, and cayenne pepper to a large saucepan or pressure cooker . Sauté for about 5-8min uncovered. Allow the flavors to caramelize and develop but never burn.
• Add the wash and chopped spinach and allow to cook, uncovered, on medium-high until most of the water has evaporated. This will take about 20 minutes. Stir occasionally.
• Add vegetable stock, broccoli, coconut milk, and an additional 400ml of water (I just use the empty coconut milk can). Cook until 1/3 of the liquid has evaporated and add the cream. After adding the cream you must cover and cook for about 15-20 minutes, stirring occasionally. Note: you can keep some aside to drizzle on top before you serving if you wish.
• Allow the soup to rest for a few minutes before serving, ensuring the flavors develop even more. Add salt to taste and serve.