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  • Dina Adam

Creamy Broccoli Spinach Soup

Quick, easy and super nutritious. This creamy and rich broccoli spinach soup is a wonderful way of including more veggies in your diet. 

Broccoli and spinach are nutrition packed vegetables, they contain iron, vitamin B and most importantly immunity booster vitamin C. So you are not only enjoying a soup of great taste, you’re also enjoying the health benefits that comes along with it.   

Perp time: 10 minutes

Cook time: 15 minutes

Yields: 4 servings



Hand blender


2 tablespoons unsalted butter 

1 medium onion, chopped

2 tablespoons all purpose flour

4 cups chicken stock

1 small head broccoli, cut into florets

6 packed cups spinach, stems removed

½ cup double cream

Sea Salt to taste

Ground black pepper 

Garnish ( optional ):

2 tablespoons double cream

Toasted coconut flakes 

Ground balck pepper

Flat bread, cut into squares


In a large saucepan over medium-high heat, melt the butter, add the chopped onion and stir occasionally until translucent, about 2 minutes. Stir in the flour, cook for 1 minute until the flour is golden and has a slightly nutty aroma.

Gradually whisk in the chicken broth until combined. Increase the heat to high and bring to a boil, whisking constantly. Add in the broccoli florets, reduce the heat to low and simmer for about 9 minutes until the broccoli is tender.

Stir in the spinach and cook for another 2 minutes, until the spinach has wilted. Remove from the heat and whisk in the double cream.

Use the hand blender to blend the soup. If using a blender work in batches to puree the soup.

Ladle into serving bowls, drizzle with double cream, sprinkle with black pepper and top with toasted coconuts. Serve warm with flatbread  and enjoy. 

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