Broccoli and spinach soup


Light Meals
Light Meals


6 bowls


20 minutes


Light meal


Dairy, Egg, Grain, Peanuts, Sesame, Soya, Cereals containing gluten


Vegan, Vegetarian, Pescatarian

Broccoli and spinach soup

This thick creamy soup will soon be a family favourite, with a perfect blend of spices.

Ingredients How to make


  • 215 g Onion
  • 3 cloves Garlic
  • 120 g Red pepper
  • 300 g Broccoli
  • 100 g Spinach
  • 1.5 l Stock or bone broth
  • 1 tsp Ground black pepper
  • 1 tsp Himalayan salt
  • 2 tsp Paprika
  • 1 tsp Dried red chilli flakes
  • 130 g Cashew nuts

How to make

  • Soak the cashew nuts in hot water for up to three hours.
  • Slice the onion, garlic and red pepper and add them to a large hot saucepan with some water. Stir for 30 seconds.
  • Add all the other ingredients, except the nuts, to the pan.
  • Drain the cashew nuts and add them to the pan too.
  • Place a lid on the saucepan and allow the contents to simmer for around 15 minutes, or until the broccoli has cooked.
  • Remove the saucepan from the heat and allow it to cool slightly before pouring the contents into a blender.
  • Blend the mixture to create a smooth, thick soup.
Nutrition Facts
Broccoli and spinach soup
Amount Per Serving (100 g)
Calories 49.2 Calories from Fat 34
% Daily Value*
Fat 3.8g6%
Saturated Fat 0.7g4%
Polyunsaturated Fat 0.7g
Monounsaturated Fat 0.6g
Sodium 9mg0%
Potassium 145mg4%
Carbohydrates 2.3g1%
Fiber 0.9g4%
Sugar 1.2g1%
Protein 1.9g4%
Vitamin C 20mg24%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Not sure what this all means?

Nutrition labels can be very useful, but what do these values really mean? Our founder, Meera, explains how to use the information when creating Made from Scratch recipes.

Meera explains

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