Green Broccoli Spinach and Pea Soup (Vegan)
This deliciously vibrant, wholesome and tasty Green Broccoli Spinach and Pea Soup is packed with vegetables, fibre and protein and is such a great plant-based, gluten-free and warming lunch or light dinner.
I love making soups packed with different kinds of vegetables and this green one has so much goodness in. It’s easy to make and comes together in about 30 minutes (I am using pre-chopped and frozen veggies from Pack’d with are also organic and such high quality, to make this even easier) and the rest of the ingredients are basic store cupboard ones. Flavour-wise, there are lots of herbs, garlic, ginger and a hint of chilli flakes and overall, it’s such a winning soup – even the green haters will love this one.
Why will I love this soup?
This soup is so good:
- Thick, creamy, warming and wholesome
- Vibrant, fresh with lots of herbs, ginger and garlic
- Packed with different veggies
- High in fibre from all the vegetables and beans
- A great source of protein from the beans
- Easy to make in about half an hour
- Uses pre-chopped frozen veggies
- Or you can use fresh ones too
- Use whatever green veg you have to hand
- Creamy and thick (without cream)
- Uses beans to make a creamy, high-protein base
- Delicious for a lunch or light dinner
- Enjoy with your favourite breads or toast
- Topped with roasted crispy beans for added texture and protein
- Easy to make
- Great to meal prep
- Lasts a few days in the fridge
- Keeps well in the freezer
- Take to work or enjoy at home
- Everyone will love it
- Even those who hate greens!
- Contains at least 14 different plant points
If you already love the sound of this soup, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourite and recommended products in the “shop the recipe” section.
For the soup:
- Olive oil: or your preferred cooking oil.
- Spring onions: or you can use white or brown.
- Fresh garlic: for maximum flavour.
- Fresh ginger: for a little heat.
- Herbs and spices: mixed herbs, cumin and chilli flakes.
- Broccoli: I use the Pack’d Organic frozen veggies in this recipe as they are such high quality and so easy to have on hand. You can use fresh broccoli too.
- Frozen spinach: this is also from Pack’d and is chopped so it cooks quickly and blends in seamlessly to the recipe. I can imagine you can use fresh spinach, too.
- Frozen peas: the Pack’d Petit Pois have such a good flavour.
- Tinned coconut milk: for creaminess I use full fat.
- Vegetable stock: to add flavour.
- Cannellini beans: these are great for adding thickness, creaminess, fibre and protein to soups. I use the Bold Bean Co ones which are so delicious.
- Nutritional yeast: this is optional but adds a lovely richness and savoury tang.
- Smooth tahini: this adds richness and creaminess, too.
- White miso: for depth of flavour. You can also use brown or other miso.
- Lemon juice: for tang and to add brightness and freshness.
- Salt and pepper: to season.
And for the bits on top:
- Cannellini beans: as above.
- Broccoli: as above.
- Hot smoked paprika: adds a bit of heat.
- Your favourite bread: or toast.
- Dairy-free yoghurt: I always use Cocos Organic or NUSH yoghurt which are unsweetened and made with great ingredients.
- Mixed seeds: for some added texture.
Is this gluten-free and nut-free?
This is naturally gluten-free and nut-free, just check the bread you serve it with is nut-free.
How do I make this?
This is ready in a few steps:
- Fry off the onion, garlic and ginger in a large pot: and then add the herbs and spices.
- Add in the veggies and other ingredients: and allow to simmer for 10 minutes, until softened.
- Make sure the mix cools down enough and then add to your blender: and process until smooth.
- Meanwhile air fry or roast the beans and broccoli: until crispy.
- Serve in bowls topped with the yoghurt, roasted beans and broccoli: and your bread or toast.
How long will it last?
This soup will keep for 2-3 days in the fridge in a sealed container or for 1 month in the freezer. Allow to defrost and warm back up in a saucepan.
What other recipes can I try?
For more soup ideas:
- Butternut Squash Pasta Minestrone Soup
- Vegan Tomato Pesto Lasagne Soup
- Spicy Peanut Tofu Noodle Soup
- Curried Lentil Soup
- Hidden Vegetable Creamy Tomato Soup
Green Broccoli Spinach and Pea Soup (Vegan)
This deliciously vibrant, wholesome and tasty Green Broccoli Spinach and Pea Soup is packed with vegetables, fibre and protein and is such a great plant-based, gluten-free and warming lunch or light dinner.
Ingredients
For the Soup:
- 1 tbsp olive oil
- 4 spring onions, trimmed and chopped
- 3 garlic cloves, crushed
- 1-inch piece ginger, peeled and chopped
- Herbs: ½ tsp mixed herbs, ½ tsp ground cumin, ¼ tsp chilli flakes
- 450g broccoli florets (I use chopped frozen)
- 200g frozen chopped spinach
- 200g frozen petit pois
- 1 x 400ml tin coconut milk
- 200ml vegetable stock
- 1 tin cannellini beans, drained 240g
For the Soup, continued:
- 2 tbsp nutritional yeast
- 2 tbsp (30g) runny smooth tahini
- 1 heaped tsp white miso paste
- 2 tbsp lemon juice
- Salt and pepper
For the Roasted Beans and Broccoli:
- 1 tin cannellini beans, drained 240g
- 160g broccoli florets (frozen, or fresh)
- 1 tbsp olive oil
- 1 tsp hot smoked paprika
To serve:
- 4 slices sourdough or other bread, toasted
- 4 tbsp unsweetened dairy-free yoghurt
- Black pepper, chilli flakes, sesame seeds
Instructions
- Start by making the soup. Heat a large non-stick pan with olive oil and add the spring onion, garlic and ginger and fry for a few minutes, until softening. Add in the herbs, cumin and chilli and fry for 1 minutes. Season with salt and pepper.
- Add in the frozen broccoli, spinach, peas, coconut milk and stock and stir well.
- Cover and heat over a medium-high heat for 10 minutes, or until softened. Allow the mix to cool down slightly.
- Meanwhile, rinse and pat the other beans dry and add to a dish along with the broccoli. Toss with the olive oil, paprika, salt and pepper. Air fry at 180ºC for 15 minutes, or until crispy.
- Once the soup has cooked, into a high-speed blender, add all of the soup mix along with the drained beans, nutritional yeast, tahini, miso and lemon juice.
- Blend until really smooth.
- If needed, warm the soup back up.
- Spoon into bowls and swirl on some yoghurt. Top with the crispy beans and broccoli and serve with some pepper, chilli flakes, sesame seeds and bread.
- Allow to cool and keep leftovers in the fridge for 2-3 days, or freezer for 1 month. Allow to defrost and then warm back up in a saucepan.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Green Broccoli Spinach and Pea Soup so please let me know in the comments below and leave a star review. If you do make them, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With green soup love x
p.s. this recipe was made with Pack’d who I love (use my code AMY25 to save!), and you can shop the range here. This blog post is not sponsored.
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