By Aditi Saraswat
November 16, 2025
This broccoli spinach soup is your perfect companion on chilly days, which is warm, creamy, and loaded with greens. Filled with nutrients, it is light but satisfying, combining the goodness of broccoli and the freshness of spinach into one smooth, wholesome bowl you’ll want to sip all winter.
1 tbsp olive oil 1 chopped onion, chopped 2 minced garlic cloves 1 cup broccoli florets 1 cup spinach leaves 1½ cups vegetable stock ½ cup milk or cream Salt and pepper to taste
In a pan, heat the olive oil and add chopped onion and garlic. Sauté until it turns translucent and aromatic.
Add in some broccoli florets and cook for about 3–4 minutes until they turn slightly soft and mushy.
Pour in the vegetable stock, cover, and let it boil for about 8 to 10 minutes until the broccoli softens.
Stir in some spinach leaves and cook for another 2 minutes until it is wilted.
Let the mixture cool a bit and then blend everything until it gets a creamy, lump-free consistency.
To the pan, add milk or cream, season with some salt and pepper, heat a little, and serve warm.