Broccoli Spinach Soup – Instant Pot Recipe

If you’re after a simple, nutritious, and comforting soup, look no further than this broccoli and spinach soup. It’s creamy, rich, and packed with healthy ingredients that will leave you satisfied.

Whether you’re in the mood for a light lunch or a cozy dinner, this soup fits the bill. Plus, it’s adaptable for various diets, including vegan and low-carb. What’s more, this recipe is easy to prepare, whether on the stovetop or in an Instant Pot.

With just one pot and minimal prep, you’ll have a warm bowl of goodness ready in no time. Let’s dive into how to make this delicious and nutritious soup.

Why We Love Broccoli and Spinach Soup

This broccoli and spinach soup is:

• Healthy: Packed with nutrients from the broccoli and spinach.
• Easy to Make: With simple ingredients, this recipe is beginner-friendly and requires minimal effort.
• Versatile: You can easily adapt it for vegan or low-carb diets.
• Creamy and Comforting: Despite being dairy-free (in the vegan version), it’s still rich and creamy.
• Perfect for Meal Prep: Make ahead and store in the fridge or freezer for a quick meal any day.

Broccoli Spinach Soup Ingredients

To get the best results, you’ll need high-quality, fresh ingredients. Here’s what you’ll need:

• Broccoli: 1 cup, chopped into florets. Use fresh, dark green broccoli for the best flavor and texture.
• Spinach: 1 cup, roughly chopped. Fresh spinach works best, but frozen spinach can be used if thawed and drained.
• Garlic: 1 tablespoon, minced (about 3 cloves). Fresh garlic adds a burst of flavor.
• Onion: ½ cup, chopped (about 1 medium onion). Sweet onions work best for a mild, complementary flavor.
• Vegetable broth: 1 cup. This forms the base of your soup. Low-sodium vegetable broth works well to control the saltiness.
• Almond milk (or coconut milk): ½ cup. Almond milk gives the soup a creamy texture without adding dairy. Coconut milk can also be used for extra creaminess.
• Olive oil or vegan butter: 1 tablespoon. This will be used to sauté the garlic and onions.
• Vegan cheese (optional): ¼ cup. Nutritional yeast is also a great option for adding a cheesy flavor without dairy.
• Salt and pepper: To taste. Adjust based on your preference, but freshly ground pepper adds the best flavor.

How to Make Broccoli Spinach Soup on the Stovetop

1. Sauté the garlic and onions: Heat the olive oil or vegan butter in a large saucepan over medium heat. Add the minced garlic and cook for about 30 seconds, being careful not to let it burn. Then, add the chopped onions and sauté until soft and translucent, about 3-4 minutes.
2. Cook the broccoli: Add the chopped broccoli florets to the pan and sauté for about 2 minutes, allowing the broccoli to absorb some of the garlic and onion flavors.
3. Add the liquid and simmer: Pour in the vegetable broth and stir everything together. Cover the pot and simmer for 3-4 minutes or until the broccoli is fork-tender.
4. Add spinach and other ingredients: Once the broccoli is tender, add the chopped spinach, almond (or coconut) milk, and vegan cheese (or nutritional yeast). Stir well and allow the spinach to wilt, about 2-3 minutes.
5. Purée the soup: Using an immersion blender, purée the soup until smooth. If you prefer a chunkier texture, pulse the blender a few times to leave some texture in the soup. If you don’t have an immersion blender, carefully transfer the soup to a blender and blend in batches.
6. Adjust seasoning: Taste the soup and adjust the salt and pepper as needed. If the soup is too thin, you can thicken it by adding a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and simmering for an additional 2 minutes.
7. Serve: Ladle the soup into bowls and garnish with your favorite toppings like roasted chickpeas, slivered almonds, or a sprinkle of chili flakes for a little heat.

How to Make Broccoli Spinach Soup in the Instant Pot

1. Sauté the garlic and onions: Set the Instant Pot to the sauté function. Add the olive oil or vegan butter, and once heated, add the minced garlic. Sauté for 30 seconds, then add the chopped onions and cook until translucent.
2. Add the broccoli and broth: Stir in the broccoli florets and vegetable broth. Cancel the sauté setting, close the lid, and ensure the valve is set to “sealing.” Set the Instant Pot to high pressure for 3 minutes.
3. Quick release: Once the cooking cycle is complete, perform a quick release by carefully moving the valve to “venting.”
4. Add spinach and milk: Open the lid, add the chopped spinach, almond milk (or coconut milk), and vegan cheese (or nutritional yeast). Stir everything together, and set the Instant Pot back to the sauté function for 2-3 minutes, just long enough to wilt the spinach.
5. Purée the soup: Use an immersion blender directly in the Instant Pot to purée the soup to your desired consistency. Alternatively, transfer to a regular blender and blend in batches.
6. Adjust seasoning and serve: Taste the soup and adjust seasoning if necessary. Serve with your favorite garnishes.

What to Serve with Broccoli Spinach Soup

This creamy soup pairs beautifully with:

• Crusty bread: Perfect for dipping.
• Toasted seeds or nuts: Add a crunchy texture with toasted pumpkin seeds or slivered almonds.
• Roasted vegetables: A side of roasted carrots or sweet potatoes complements the soup well.
• Vegan croutons: Add extra texture and crunch.

Storage and Reheating Tips

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a saucepan over low heat or in the microwave until warmed through.
• Freezer: This soup freezes well. Freeze in airtight containers or freezer-safe bags for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: If the soup is too thick after reheating, add a splash of almond milk or vegetable broth to loosen it up.

Variations of Broccoli Spinach Soup

• Potato variation: Add diced potatoes with the broccoli for a thicker, heartier soup.
• Almond version: Blend 10 soaked almonds with the broccoli to add richness and extra nutrition.
• More greens: Add kale, arugula, or chard alongside the spinach for an extra nutrient boost.
• Vegan version: Use vegan butter, almond or coconut milk, and vegan cheese or nutritional yeast for a fully vegan soup.

Final Thoughts

This broccoli and spinach soup is a delicious, versatile dish that fits easily into any diet.

Whether you prefer making it on the stovetop or in the Instant Pot, this recipe is quick, nutritious, and satisfying.

Customize it to suit your tastes, and don’t forget to try some of the suggested variations to keep things exciting!

Ready for more? Try our Vegan Roasted Cauliflower Garlic And White Bean Soup recipe.