Broccoli-spinach soup with cilantro croutons

This recipe for broccoli soup with spinach, cilantro, and croutons is the best broccoli soup you'll find. It is amazing and loved by all the family.
Una persona sosteniendo un plato de sopa de brócoli y espinaca verde adornado con picatostes.

About this recipe

This is the recipe for my favorite broccoli and spinach soup, served with cilantro croutons. It’s a vegan, creamy, easy-to-prepare, super healthy dish that the whole family loves.

As a child, I must admit that I didn’t like soup at all. My mom would often serve it for lunch or dinner, but I always dreaded the brothy ones. I could tolerate the vegetable creams, but the broths were never my cup of tea.

However, my attitude towards soups changed dramatically when I started cooking for myself. I discovered that I loved making vegan soups packed with antioxidants and vitamins. And, of course, topping them with crunchy croutons and other toppings makes them even better!

This soup is super easy to make, and it is full of vitamins and minerals that will begin to protect us from the cold weather and strange viruses. Yes, broccoli also has vitamin C, and spinach and cilantro are super powerful greens. This is one of the greenest soups I have prepared.

How to make the broccoli and spinach soup?

Brocoli pieces on a chopping board

Sauté onion in olive oil, add the garlic, broccoli, spinach, salt, and the liquid you are using, water or vegetable broth. Cover and let it cook for 10 min.

Broccoli and spinach in a soup pot

When the broccoli is soft, and the spinach wilted blend the soups with an immersion blender or a high-speed blender. If you want a creamier soup, definitely use a blender. But if you do not mind a bit of texture on your soup, the immersion blender will work great, and you’ll have one less thing to clean.

A tray with crutons

To make the croutons, you can wait until the end, or you can start while the veggies are cooking.

So, to make the cilantro and lime croutons, you cut the bread, drizzle it with olive oil, and bake in a preheated oven until golden and crispy.

When ready, sprinkle with chopped cilantro and lime zest

A bowl of broccoli and spinach soup garnished with chopped parsley.




Broccoli soup with spinach, cilantro and croutons

Alejandra Graf
This recipe for broccoli soup with spinach, cilantro, and croutons is the best broccoli soup you'll find. It is amazing and loved by all the family.
4.56 de 9 votos
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 6 people
Calories 555 kcal

Equipment

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 minced
  • 1/2 teaspoon salt
  • 1 teaspoon chopped cilantro
  • zest of one lemon

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. Cover it and let until the broccoli is completely cooked.

For the croutons

  • While the vegetables are cooking, dice the bread.
    In a large bowl, combine 3 tablespoons of olive oil, two cloves of minced garlic, and half a teaspoon of salt. Mix the ingredients well, then add the bread cubes to the bowl and toss them until they are evenly coated with the mixture.
    Place the bread cubes onto a baking sheet lined with a silicone mat or parchment paper, making sure the pieces of garlic are well distributed among the bread cubes.
  • 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 zest.
  • 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.
  • Serve in soup bowls and top with croutons.

Video

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, 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.
  • I like to add cilantro to them but any fresh herb will do. They taste delicious with parsley, basil or dill.

Nutrition

Serving: 1servingCalories: 555kcalCarbohydrates: 88gProtein: 18gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 2142mgPotassium: 337mgFiber: 6gSugar: 4gVitamin A: 1873IUVitamin C: 73mgCalcium: 56mgIron: 5mg
Keyword Broccoli soup, vegan broccoli soup

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
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