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


  • 120 g Organic Broccoli
  • 48 g Organic romano peppers
  • 48 g Organic Brown onions
  • 6 g Garlic
  • 40 g Organic Spinach
  • 400 l Stock or bone broth
  • 2.4 tsp Organic paprika
  • 1.2 tsp Himalayan salt

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%
Calcium 18mg2%
Vitamin C 20mg24%
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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One comment

  1. Deepti says:

    Hello, this recipe sounds amazing – I’ve given it five stars just be reading. Can the cashews be replaced by skinned almonds ? Thanks!


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