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

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.