Broccoli Spinach Soup with Cilantro Croutons
This creamy broccoli spinach soup is a cozy, nourishing meal ready in just 35 minutes. Fresh broccoli and spinach are blended into a silky base, then topped with golden cilantro croutons for a crunchy, zesty finish. It’s vegan, family-friendly, and easy to customize with your favorite greens or toppings.
6 people
Calories: 555kcal
Ingredients
For the soup
- 2 tablespoons olive oil
- 1 small onion chopped
- 4 cloves garlic coarsely chopped
- 1 pound broccoli
- 2 cups spinach tightly fitted
- 5 cups water or vegetable broth
- 1/4 cup cilantro
- 1 teaspoon salt
- freshly ground black pepper.
For the croutons
- 4 cups bread, cubed baguette or ciabatta
- 3 tablespoons olive oil
- 2 cloves garlic grated
- 1/2 teaspoon salt
- 2 tablespoons chopped cilantro
- zest of one lemon or lime
Instructions
For the soup
- In a pan, heat olive oil and onion over medium heat for about 10 minutes or until onion is translucent.
- Add garlic, broccoli and spinach along with the liquid you will use. Let it simmer for about 10 minutes, or until the broccoli is tender.
- Using an immersion blender, blend the soup directly in the pot until smooth. You can use a regular blender, working in batches if necessary, to puree the soup. Be careful when blending hot liquids!
- Check the vegetables and add ¼ cup of cilantro and black pepper. Blend in a food processor or blender until smooth. Check the seasoning and adjust if necessary.
- Ladle in soup bowls and top with croutons.
For the croutons
- While the vegetables are cooking, dice the bread. In a large bowl, combine 3 tablespoons of olive oil, two cloves of grated garlic, and half a teaspoon of salt. Mix the ingredients well, then add the bread to the bowl and toss them until they are evenly coated with the mixture. Place the diced breadonto a baking sheet lined with a silicone mat or parchment paper, making sure the pieces of garlic are well distributed among them.
- Put in the oven for 15 minutes or until the edges of the bread begin to brown.
- Take them out of the oven and sprinkle with chopped cilantro and a teaspoon of lemon or lime zest.
Notes
-
- If you don't like croutons, serve this soup with roasted chickpeas, roasted veggies or lentils.
- Also, feel free to substitute the spinach with kale, baby spinach, arugula or other green.
- When making the croutons, be sure to cover the garlic pieces with the bread. You don't want them to burn.
- If needed substitute the cilantro with parsley, basil or dill.
- Allow the soup to cool to room temperature before storing. Transfer the soup into airtight containers. Store the soup in the fridge if you plan on eating it within 3-4 days.
- Warm the soup on the stove over medium heat, stirring occasionally. If it's too thick, add a little water or stock to reach your desired consistency. Avoid boiling vigorously as it can affect the texture and flavor.
Nutrition
Serving: 1serving | Calories: 555kcal | Carbohydrates: 88g | Protein: 18g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 2142mg | Potassium: 337mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1873IU | Vitamin C: 73mg | Calcium: 56mg | Iron: 5mg