Green Detox Spinach & Broccoli Soup – Light, Comforting, and Nourishing

This Green Detox Spinach & Broccoli Soup is the kind of meal that feels both cozy and clean. It’s comforting enough for a chilly evening, but light enough to leave you feeling energized. The ingredients are simple, the flavor is fresh, and the color is a cheerful green that looks as good as it tastes.

Whether you’re resetting after a big weekend or just craving a wholesome bowl, this soup hits the spot. Best of all, it’s easy to make and builds flavor with just a few pantry staples.

Green Detox Spinach & Broccoli Soup - Light, Comforting, and Nourishing

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• Olive oil: For sautéing and a touch of richness.
• Yellow onion (1 medium), chopped: Builds a sweet, savory base.
• Garlic (3–4 cloves), minced: Brightens the greens and adds depth.
• Broccoli (1 large head), chopped: Use florets and tender stems.
• Baby spinach (5–6 cups, about 5 ounces): Adds color and gentle flavor.
• Yukon gold potato (1 medium), diced or 1 cup canned white beans, drained: For creaminess without cream.
• Vegetable broth (4 cups): Choose low-sodium to control seasoning.
• Lemon (1), zested and juiced: Brings brightness and balance.
• Fresh parsley (a small handful), chopped: Optional, for fresh herbal notes.
• Ground cumin (1/2 teaspoon): A subtle warmth that doesn’t overpower.
• Sea salt and black pepper: To taste.
• Optional toppings: A swirl of plain yogurt or coconut yogurt, chili flakes, toasted seeds, or a drizzle of olive oil.

Method

 

1. Sauté the aromatics: Warm 1–2 tablespoons of olive oil in a large pot over medium heat. Add the onion and a pinch of salt. Cook 4–5 minutes until translucent. Stir in the garlic and cumin, and cook 30–60 seconds until fragrant.
2. Add the vegetables: Toss in the chopped broccoli and the potato (or white beans). Stir to coat with the oil and aromatics for about a minute.
3. Pour in the broth: Add 4 cups of vegetable broth. Bring to a gentle boil, then reduce to a simmer. Cook 10–12 minutes, until the broccoli and potato are tender.
4. Wilt the spinach: Add the spinach in batches, stirring until it wilts. This takes 1–2 minutes. Turn off the heat.
5. Blend until smooth: Use an immersion blender to blend the soup right in the pot until silky. Or carefully blend in batches in a countertop blender. Return to the pot if needed.
6. Brighten and season: Stir in lemon zest and 1–2 tablespoons of lemon juice. Add chopped parsley if using. Taste and adjust with salt and pepper.
7. Serve: Ladle into bowls and finish with a drizzle of olive oil, a spoonful of yogurt, a pinch of chili flakes, or toasted pumpkin seeds for crunch.

What Makes This Recipe So Good

• Fresh, vibrant flavor: Spinach and broccoli bring a clean, slightly sweet green taste that pairs well with garlic, lemon, and herbs.
• Nutrient-packed: You get fiber, vitamins A, C, and K, plus plant-based iron and antioxidants in one warm bowl.
• Light but satisfying: The blended texture is silky without heavy cream. A little potato or white beans make it creamy and filling.
• Weeknight-friendly: It comes together in about 30 minutes with minimal chopping.
• Flexible: Dairy-free, gluten-free, and easy to adapt depending on what you have on hand.

What You’ll Need

• Olive oil: For sautéing and a touch of richness.
• Yellow onion (1 medium), chopped: Builds a sweet, savory base.
• Garlic (3–4 cloves), minced: Brightens the greens and adds depth.
• Broccoli (1 large head), chopped: Use florets and tender stems.
• Baby spinach (5–6 cups, about 5 ounces): Adds color and gentle flavor.
• Yukon gold potato (1 medium), diced or 1 cup canned white beans, drained: For creaminess without cream.
• Vegetable broth (4 cups): Choose low-sodium to control seasoning.
• Lemon (1), zested and juiced: Brings brightness and balance.
• Fresh parsley (a small handful), chopped: Optional, for fresh herbal notes.
• Ground cumin (1/2 teaspoon): A subtle warmth that doesn’t overpower.
• Sea salt and black pepper: To taste.
• Optional toppings: A swirl of plain yogurt or coconut yogurt, chili flakes, toasted seeds, or a drizzle of olive oil.

How to Make It

1. Sauté the aromatics: Warm 1–2 tablespoons of olive oil in a large pot over medium heat.

   Add the onion and a pinch of salt. Cook 4–5 minutes until translucent. Stir in the garlic and cumin, and cook 30–60 seconds until fragrant.

2. Add the vegetables: Toss in the chopped broccoli and the potato (or white beans).

   Stir to coat with the oil and aromatics for about a minute.

3. Pour in the broth: Add 4 cups of vegetable broth. Bring to a gentle boil, then reduce to a simmer. Cook 10–12 minutes, until the broccoli and potato are tender.
4. Wilt the spinach: Add the spinach in batches, stirring until it wilts.

   This takes 1–2 minutes. Turn off the heat.

5. Blend until smooth: Use an immersion blender to blend the soup right in the pot until silky. Or carefully blend in batches in a countertop blender.

   Return to the pot if needed.

6. Brighten and season: Stir in lemon zest and 1–2 tablespoons of lemon juice. Add chopped parsley if using. Taste and adjust with salt and pepper.
7. Serve: Ladle into bowls and finish with a drizzle of olive oil, a spoonful of yogurt, a pinch of chili flakes, or toasted pumpkin seeds for crunch.

Keeping It Fresh

• Fridge: Store in an airtight container for up to 4 days.

  The lemon keeps it bright, but you can add an extra squeeze before serving to refresh the flavor.

• Freezer: Freeze in portions for up to 3 months. Leave a little headspace in containers to allow for expansion.
• Reheating: Warm gently on the stovetop over low heat, stirring often. If it thickens after chilling, loosen with a splash of broth or water.
• Meal prep tip: Keep toppings separate so they stay crisp and fresh.

Benefits of This Recipe

• Nutrient density: Broccoli and spinach deliver vitamins, minerals, and antioxidants that support overall health.
• Fiber-forward: Potato or white beans add fiber, which can aid digestion and help you feel satisfied.
• Lighter approach: You get a creamy texture without heavy cream, keeping the soup lighter in calories and saturated fat.
• Hydrating and soothing: Warm, blended soups are gentle on the stomach and easy to digest.
• Balanced flavor: Lemon and herbs lift the greens, so the soup tastes fresh, not flat.

Pitfalls to Watch Out For

• Overcooking the greens: Spinach only needs a minute or two.

  Overcooking can dull the color and flavor.

• Skipping the acid: Without lemon, the soup can taste muted. The acidity makes everything pop.
• Not salting in stages: Season a little as you go, then adjust at the end. It makes a big difference.
• Blender safety: If using a countertop blender, let the soup cool slightly and vent the lid to avoid pressure build-up.
• Watery texture: If your soup looks thin, simmer it a few extra minutes uncovered or blend in a bit more potato or beans.

Recipe Variations

• Protein boost: Blend in 1/2 cup silken tofu or add cooked shredded chicken on top.
• Herb-forward: Swap parsley for basil, cilantro, or mint.

  Each brings a different personality.

• Creamier version: Add a splash of coconut milk or a dollop of Greek yogurt at the end.
• Spice lovers: Add a pinch of red pepper flakes with the garlic, or swirl in harissa before serving.
• Low-carb tweak: Use cauliflower instead of potato, or rely solely on white beans for creaminess.
• Crunchy finish: Top with toasted almonds, pumpkin seeds, or garlic croutons for texture.
• Umami upgrade: Stir in a teaspoon of miso paste after blending, then warm gently without boiling.

FAQ

Can I use frozen broccoli or spinach?

Yes. Frozen broccoli and spinach work well here. Add frozen broccoli straight to the pot and cook until tender.

Stir in frozen spinach at the end just like fresh, and blend.

How can I make this soup more filling?

Add extra white beans, top with cooked quinoa, or serve with crusty whole-grain bread. A soft-boiled egg or grilled cheese on the side also makes it a hearty meal.

Will this soup taste bitter?

It shouldn’t. Balance is key.

The onion, garlic, lemon, and a pinch of salt keep the greens from tasting bitter. If it does lean bitter, add a splash more lemon or a teaspoon of olive oil.

Can I make it without a blender?

You can. The texture will be chunkier, but still tasty.

Finely chop the broccoli and spinach, simmer until very tender, and mash with a potato masher for a rustic finish.

What’s the best broth to use?

A low-sodium vegetable broth lets you control the salt and keeps the flavor clean. If you only have regular broth, start with less salt and adjust at the end.

Is this soup good for meal prep?

Absolutely. It reheats well and keeps its color if you don’t overcook the spinach.

Store in single-serve containers for easy lunches.

In Conclusion

This Green Detox Spinach & Broccoli Soup is simple, bright, and satisfying—exactly what you want from a wholesome bowl. It’s quick to make, easy to tweak, and packed with nutrients that leave you feeling good. Keep it classic with lemon and herbs, or play with toppings and spices to make it your own.

Either way, you’ll have a comforting green soup that tastes fresh and feels nourishing any day of the week.