25+ Delicious Broccoli Soup Recipes for Every Season

Broccoli is a versatile vegetable that is often celebrated for its health benefits, packed with vitamins, minerals, and fiber.

Whether you’re looking for a hearty, comforting meal or a light, refreshing dish, broccoli soup is an excellent way to incorporate this powerhouse vegetable into your diet.

Broccoli soups are not only delicious but can be adapted in countless ways, from creamy blends to chunky, rustic versions.

Whether you’re in the mood for a creamy, smooth texture or prefer a more rustic feel, there’s a broccoli soup recipe for every taste and occasion.

In this blog post, we’ve rounded up over 25 of the best broccoli soup recipes that will inspire you to get cooking, from classic creations to inventive variations.

Get ready to discover new ways to enjoy this healthy, delicious vegetable all year long!

25+ Delicious Broccoli Soup Recipes for Every Season

From simple, classic recipes to more inventive and hearty versions, these 25+ broccoli soup recipes showcase the incredible versatility of this nutrient-rich vegetable.

Whether you prefer a creamy, smooth soup or a chunkier texture, there’s a recipe here for everyone.

These soups are perfect for any occasion—whether you’re preparing a quick weeknight meal or looking for a comforting dish to serve at a dinner party.

With ingredients that are easy to find and methods that are simple to follow, broccoli soup is a fantastic way to enjoy healthy eating without sacrificing flavor.

So grab your blender or pot and start experimenting with these delicious broccoli soup recipes today!

Creamy Broccoli and Cheddar Soup

This comforting and creamy broccoli soup combines the earthy flavor of broccoli with the richness of sharp cheddar cheese. It’s the perfect blend of healthy vegetables and indulgent cheese, making it both nutritious and satisfying. Whether you’re looking for a cozy lunch or a filling dinner, this soup is easy to prepare and will keep you warm on chilly days.

• Ingredients:
  1. 1 lb fresh broccoli (chopped)
  2. 1 medium onion (chopped)
  3. 2 cloves garlic (minced)
  4. 4 cups vegetable broth
  5. 2 cups whole milk
  6. 2 tbsp butter
  7. 2 tbsp all-purpose flour
  8. 2 cups sharp cheddar cheese (shredded)
  9. Salt and pepper to taste
  10. Optional: Croutons for garnish
• Instructions:
  1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
  2. Add the flour and stir to form a roux, cooking for about 2 minutes until golden.
  3. Gradually add the vegetable broth while stirring to avoid lumps. Bring the mixture to a simmer.
  4. Add the broccoli and cook until tender, about 10 minutes. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
  5. Return the soup to the pot and stir in the milk. Bring back to a simmer.
  6. Stir in the shredded cheddar cheese and cook until melted and creamy. Season with salt and pepper to taste.
  7. Serve hot, optionally garnished with croutons.

This creamy broccoli and cheddar soup is an indulgent yet nutritious option for anyone craving comfort food with a healthy twist. The combination of tender broccoli, sharp cheddar, and smooth creaminess will surely please anyone’s palate. It’s the perfect dish for both casual meals and special occasions, making it a versatile addition to your recipe collection. The addition of croutons or even a dash of nutmeg can elevate the flavors, making it customizable to your taste preferences.

Vegan Creamy Broccoli Soup

This vegan broccoli soup is a lighter, dairy-free alternative to traditional cream-based soups. Packed with flavor and nutrients, it’s made rich and creamy using cashews and coconut milk, making it a perfect option for those following plant-based diets or anyone looking to reduce dairy. The result is a hearty, smooth soup that still delivers all the comfort without the calories.

• Ingredients:
  1. 1 lb broccoli (chopped into florets)
  2. 1 large onion (chopped)
  3. 2 cloves garlic (minced)
  4. 1 medium potato (peeled and diced)
  5. 4 cups vegetable broth
  6. 1 cup coconut milk (full-fat)
  7. 1/2 cup raw cashews (soaked for 4 hours)
  8. 2 tbsp olive oil
  9. 1 tbsp lemon juice
  10. Salt and pepper to taste
  11. Fresh herbs for garnish (optional)
• Instructions:
  1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
  2. Add the chopped broccoli and potato to the pot. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 15-20 minutes.
  3. While the vegetables are cooking, drain and rinse the soaked cashews. Add them to a blender with the coconut milk, blending until smooth.
  4. Once the vegetables are tender, add the cashew-coconut milk mixture to the pot, stirring to combine.
  5. Use an immersion blender to puree the soup until smooth or transfer in batches to a regular blender. Blend until completely creamy.
  6. Stir in the lemon juice and season with salt and pepper to taste.
  7. Serve hot with fresh herbs if desired.

This vegan creamy broccoli soup offers a deliciously healthy alternative to traditional creamy soups, combining the rich flavors of coconut and cashews to create a luxurious texture without the need for dairy. It’s a great option for those who are vegan, lactose intolerant, or simply seeking a lighter meal. The combination of broccoli, potato, and cashews ensures that this soup is both hearty and nutritious. Plus, it’s easy to make and can be stored in the refrigerator for a few days, making it ideal for meal prepping.

Broccoli and Potato Soup

Broccoli and potato soup is a hearty, wholesome option that brings together the nutritious benefits of both vegetables. The creamy texture of the potatoes balances perfectly with the freshness of the broccoli, making it both satisfying and comforting. This recipe is simple, filling, and can easily be customized with additional herbs or spices to suit your preferences.

• Ingredients:
  1. 1 lb broccoli (cut into florets)
  2. 2 large potatoes (peeled and diced)
  3. 1 medium onion (chopped)
  4. 2 cloves garlic (minced)
  5. 4 cups vegetable broth
  6. 1 cup milk (or dairy-free alternative)
  7. 1 tbsp olive oil
  8. 1 tsp thyme (fresh or dried)
  9. Salt and pepper to taste
  10. Fresh parsley for garnish (optional)
• Instructions:
  1. In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté until soft, about 5 minutes.
  2. Add the diced potatoes to the pot and stir for another 2 minutes.
  3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
  4. Add the broccoli florets to the pot and cook for an additional 5-7 minutes, or until tender.
  5. Use an immersion blender to puree the soup until smooth, or blend in batches using a regular blender.
  6. Return the soup to the pot and stir in the milk. Heat the soup over low heat, adjusting the consistency with additional broth or milk as needed.
  7. Add thyme, salt, and pepper to taste, and stir well.
  8. Serve hot, garnished with fresh parsley if desired.

This broccoli and potato soup is a simple yet nourishing meal that offers both flavor and substance. The potatoes contribute to a creamy texture without the need for cream, while the broccoli adds a healthy dose of vitamins and minerals. With the addition of thyme, this soup has a subtle, aromatic flavor that elevates its heartiness. It’s an excellent choice for a light yet filling meal, and it can easily be made vegan by swapping the milk for a plant-based alternative. This recipe is sure to become a favorite in your soup rotation for its ease, versatility, and wholesome taste.

Spicy Broccoli and Lentil Soup

This spicy broccoli and lentil soup brings a bold twist to the classic broccoli soup by incorporating the hearty texture of lentils and the kick of cayenne pepper. The lentils add protein and fiber, making it a satisfying meal, while the spiciness adds a vibrant punch of flavor. It’s perfect for those who enjoy a little heat in their meals and want a nourishing, filling soup.

• Ingredients:
  1. 1 lb broccoli (cut into florets)
  2. 1 cup red lentils (rinsed)
  3. 1 medium onion (chopped)
  4. 2 cloves garlic (minced)
  5. 1 can (14 oz) diced tomatoes
  6. 4 cups vegetable broth
  7. 1 tsp ground cumin
  8. 1 tsp cayenne pepper (adjust to taste)
  9. 1 tbsp olive oil
  10. 1 tsp turmeric
  11. Salt and pepper to taste
  12. Fresh cilantro for garnish
• Instructions:
  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
  2. Add the ground cumin, turmeric, and cayenne pepper to the onions, stirring to coat the vegetables in the spices for another 1-2 minutes.
  3. Add the lentils, diced tomatoes, and vegetable broth to the pot, stirring to combine. Bring to a boil.
  4. Reduce the heat and simmer for about 15 minutes or until the lentils are tender.
  5. Add the broccoli florets and cook for another 7-10 minutes, until the broccoli is tender.
  6. Use an immersion blender to puree the soup to your desired consistency, or transfer to a blender in batches.
  7. Season with salt and pepper to taste and serve with fresh cilantro garnish.

This spicy broccoli and lentil soup is a flavorful and hearty dish that’s perfect for anyone who enjoys a bit of spice. The red lentils provide a creamy texture while adding a nutritious element to the soup, and the spices bring warmth and depth of flavor. It’s a great way to get your vegetables and legumes in one meal, and the soup can easily be adjusted in terms of spice levels. Whether you’re looking to warm up on a cold day or add some excitement to your usual broccoli soup, this recipe offers a bold and satisfying option.

Broccoli, Cauliflower, and Cheese Soup

This rich and creamy broccoli, cauliflower, and cheese soup is the perfect comfort food, combining two vegetables that work harmoniously with a velvety cheese base. The cauliflower adds an extra layer of creaminess while the broccoli keeps the soup fresh and light. The cheddar cheese creates a rich, indulgent flavor that will leave everyone coming back for seconds.

• Ingredients:
  1. 1 lb broccoli (cut into florets)
  2. 1 lb cauliflower (cut into florets)
  3. 1 medium onion (chopped)
  4. 2 cloves garlic (minced)
  5. 4 cups vegetable broth
  6. 2 cups whole milk
  7. 2 cups sharp cheddar cheese (shredded)
  8. 2 tbsp butter
  9. 2 tbsp flour
  10. Salt and pepper to taste
  11. Fresh chives for garnish
• Instructions:
  1. In a large pot, melt butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
  2. Add the flour and stir to form a roux, cooking for another 2 minutes.
  3. Gradually add the vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
  4. Add the broccoli and cauliflower florets and cook until tender, about 10-15 minutes.
  5. Use an immersion blender to puree the soup until smooth, or transfer in batches to a regular blender.
  6. Return the soup to the pot, stir in the milk, and bring it back to a simmer.
  7. Add the shredded cheddar cheese and stir until melted and smooth. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh chives.

This broccoli, cauliflower, and cheese soup is a deliciously indulgent yet comforting dish that combines the richness of cheese with the wholesome goodness of vegetables. The cauliflower adds a smooth texture to the soup, while the broccoli provides a fresh, vibrant contrast. The melted cheddar cheese brings everything together in a velvety, cheesy finish. Perfect for a cozy dinner, this soup is a crowd-pleaser and can be easily customized with different cheeses or a sprinkle of paprika for added flavor.

Broccoli and Mushroom Soup

Broccoli and mushroom soup combines the earthy flavors of sautéed mushrooms with the light freshness of broccoli, creating a perfect balance of flavors. The mushrooms add depth and umami, while the broccoli provides a healthy green touch. This soup is ideal for those who enjoy the combination of vegetables and mushrooms in a hearty, savory broth.

• Ingredients:
  1. 1 lb broccoli (cut into florets)
  2. 1 lb mushrooms (sliced)
  3. 1 medium onion (chopped)
  4. 2 cloves garlic (minced)
  5. 4 cups vegetable broth
  6. 1 cup cream (or dairy-free alternative)
  7. 1 tbsp olive oil
  8. 1 tsp thyme (fresh or dried)
  9. Salt and pepper to taste
  10. Fresh parsley for garnish
• Instructions:
  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
  2. Add the sliced mushrooms to the pot and cook until they release their moisture and become tender, about 8 minutes.
  3. Add the vegetable broth and bring the mixture to a simmer. Add the broccoli florets and cook until tender, about 10 minutes.
  4. Use an immersion blender to puree the soup until smooth, or transfer to a regular blender in batches.
  5. Stir in the cream and thyme, then bring the soup back to a simmer.
  6. Season with salt and pepper to taste, and serve hot, garnished with fresh parsley.

This broccoli and mushroom soup is a flavorful, savory dish that highlights the earthy mushrooms alongside the fresh, green goodness of broccoli. The cream adds richness, and the thyme provides a subtle aromatic touch. It’s perfect for mushroom lovers and anyone looking for a comforting yet healthy soup. The soup is satisfying on its own, but you can also serve it with crusty bread or a sprinkle of parmesan for added richness. It’s a simple recipe that’s full of flavor and can easily be made vegan with dairy-free cream options.

Roasted Broccoli and Garlic Soup

Roasting broccoli and garlic brings out their natural sweetness and depth of flavor, making this roasted broccoli and garlic soup a wonderfully rich and aromatic dish. The roasting process caramelizes the broccoli and garlic, adding a unique, smoky flavor that enhances the soup’s overall richness. This simple yet flavorful soup is perfect for anyone looking for a healthy meal with a twist.

• Ingredients:
  1. 1 lb broccoli (cut into florets)
  2. 1 head garlic (cloves separated and peeled)
  3. 1 medium onion (chopped)
  4. 4 cups vegetable broth
  5. 1 cup milk (or dairy-free alternative)
  6. 2 tbsp olive oil
  7. Salt and pepper to taste
  8. Fresh lemon juice (optional)
  9. Fresh parsley for garnish
• Instructions:
  1. Preheat the oven to 400°F (200°C). Spread the broccoli florets and garlic cloves on a baking sheet. Drizzle with 1 tbsp of olive oil and season with salt and pepper.
  2. Roast in the oven for about 20-25 minutes, or until the broccoli is tender and slightly charred, and the garlic is soft and fragrant.
  3. While the vegetables roast, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  4. Add the roasted broccoli and garlic to the pot with the onion, along with the vegetable broth. Bring the mixture to a boil and then reduce the heat to simmer for about 10 minutes.
  5. Use an immersion blender to puree the soup until smooth, or transfer it to a regular blender in batches.
  6. Stir in the milk to reach your desired consistency and heat through. Add salt, pepper, and a squeeze of fresh lemon juice for brightness.
  7. Serve hot, garnished with fresh parsley.

The roasted broccoli and garlic soup takes the traditional vegetable soup to the next level, with the caramelized flavors from roasting creating a more complex, savory base. The sweetness of the roasted garlic complements the bitterness of the broccoli, and the milk adds a creamy finish that ties it all together. This soup is not only a flavorful way to enjoy vegetables but also an easy and comforting dish. The option of fresh lemon juice brightens the soup and balances out the richness, making it a well-rounded, delicious meal.

Broccoli and Zucchini Soup

This light yet satisfying broccoli and zucchini soup combines the freshness of zucchini with the earthy taste of broccoli, creating a healthy and delicious vegetable-packed soup. The subtle flavors of the zucchini and broccoli blend together in a smooth, creamy base that’s ideal for anyone looking for a low-calorie meal that’s still full of flavor. It’s a great option for a springtime lunch or light dinner.

• Ingredients:
  1. 1 lb broccoli (cut into florets)
  2. 2 medium zucchinis (diced)
  3. 1 medium onion (chopped)
  4. 2 cloves garlic (minced)
  5. 4 cups vegetable broth
  6. 1 cup unsweetened almond milk (or other plant-based milk)
  7. 1 tbsp olive oil
  8. 1 tsp dried basil
  9. Salt and pepper to taste
  10. Fresh basil or parsley for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
  2. Add the diced zucchini and cook for another 3-4 minutes, stirring occasionally.
  3. Add the broccoli florets, vegetable broth, and dried basil to the pot. Bring the mixture to a boil, then reduce the heat and simmer until the vegetables are tender, about 15 minutes.
  4. Use an immersion blender to puree the soup until smooth, or transfer in batches to a regular blender.
  5. Stir in the almond milk to adjust the consistency and bring the soup back to a simmer. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh basil or parsley.

Broccoli and zucchini soup is a light, vibrant dish that combines the best of both vegetables for a fresh, healthy option. The zucchini adds a subtle sweetness, while the broccoli provides a satisfying, earthy flavor. The almond milk ensures that the soup remains creamy without the heaviness of dairy. It’s a great choice for those seeking a low-calorie, nutrient-packed meal that doesn’t sacrifice taste. Perfect for spring or summer, this soup can be served hot or chilled, making it versatile for any time of year.

Broccoli and Sweet Potato Soup

This hearty and nutritious broccoli and sweet potato soup combines the earthy taste of broccoli with the natural sweetness of sweet potatoes, creating a perfect balance of flavors. The sweet potatoes add a velvety texture and natural sweetness that complements the slightly bitter taste of the broccoli. It’s a filling, healthy soup that’s perfect for cooler weather and makes a great vegetarian or vegan meal.

• Ingredients:
  1. 1 lb broccoli (cut into florets)
  2. 2 medium sweet potatoes (peeled and diced)
  3. 1 medium onion (chopped)
  4. 2 cloves garlic (minced)
  5. 4 cups vegetable broth
  6. 1 cup coconut milk (or other non-dairy milk)
  7. 1 tbsp olive oil
  8. 1 tsp ground cumin
  9. 1/2 tsp ground cinnamon
  10. Salt and pepper to taste
  11. Fresh cilantro for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
  2. Add the diced sweet potatoes, ground cumin, and cinnamon, stirring to combine the spices with the vegetables.
  3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer until the sweet potatoes are tender, about 15 minutes.
  4. Add the broccoli florets and cook for an additional 5-7 minutes, until the broccoli is tender.
  5. Use an immersion blender to puree the soup until smooth, or transfer in batches to a regular blender.
  6. Stir in the coconut milk and bring the soup back to a simmer. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh cilantro.

Broccoli and sweet potato soup is a nourishing and comforting dish that offers a balance of savory and sweet flavors. The sweetness from the potatoes is perfectly complemented by the earthy taste of the broccoli, while the coconut milk adds a creamy, luxurious texture. The touch of cumin and cinnamon enhances the flavor profile, making this soup both warming and aromatic. It’s a filling meal packed with nutrients and perfect for anyone seeking a plant-based option that’s hearty and satisfying. This soup can easily be made ahead of time and stored for a few days, making it ideal for meal prepping.

Broccoli and Leek Soup

Broccoli and leek soup combines the mild, slightly sweet flavor of leeks with the earthy freshness of broccoli. This light yet hearty soup is perfect for those who love the delicate flavors of leeks and want to enjoy a nutritious and creamy vegetable-based soup. With minimal ingredients and simple steps, this recipe is easy to make and a great choice for a healthy, low-calorie meal.

• Ingredients:
  1. 1 lb broccoli (cut into florets)
  2. 2 leeks (cleaned and sliced)
  3. 1 medium onion (chopped)
  4. 2 cloves garlic (minced)
  5. 4 cups vegetable broth
  6. 1 cup milk (or dairy-free alternative)
  7. 2 tbsp olive oil
  8. 1 tbsp fresh thyme (or 1 tsp dried thyme)
  9. Salt and pepper to taste
  10. Fresh parsley for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion, leeks, and garlic, sautéing until softened, about 5-7 minutes.
  2. Add the broccoli florets and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the broccoli is tender.
  3. Stir in the thyme and season with salt and pepper.
  4. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
  5. Stir in the milk, adjusting the consistency of the soup. Bring it back to a simmer and adjust seasoning as needed.
  6. Serve hot, garnished with fresh parsley.

Broccoli and leek soup is a wonderfully simple and flavorful dish. The leeks add a mild sweetness that perfectly complements the slightly bitter broccoli, creating a balanced and harmonious flavor. The addition of thyme enhances the savory notes, while the milk gives the soup a smooth, creamy texture. It’s a comforting meal that is light enough to enjoy any time of year, and its simplicity makes it a great go-to recipe for busy nights. This soup is also easily adaptable to be made vegan or dairy-free, making it a versatile option for different dietary preferences.

Broccoli and Bacon Soup

Broccoli and bacon soup is a rich and indulgent soup that combines the healthy green goodness of broccoli with crispy bacon for a flavorful, savory experience. The smoky, salty bacon adds a satisfying crunch, while the creamy soup base balances the richness. It’s the perfect dish for anyone who enjoys a bit of indulgence with their veggies.

• Ingredients:
  1. 1 lb broccoli (cut into florets)
  2. 6 slices of bacon (chopped)
  3. 1 medium onion (chopped)
  4. 2 cloves garlic (minced)
  5. 4 cups vegetable or chicken broth
  6. 1 cup heavy cream
  7. 2 tbsp butter
  8. 2 tbsp flour
  9. Salt and pepper to taste
  10. Fresh chives or parsley for garnish
• Instructions:
  1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving a bit of bacon grease in the pot.
  2. Add the chopped onion and garlic to the pot and sauté until softened, about 5 minutes.
  3. Add the butter and flour to the pot, stirring to make a roux. Cook for 2 minutes until it’s lightly golden.
  4. Gradually pour in the broth, stirring constantly to prevent lumps, and bring the mixture to a simmer.
  5. Add the broccoli florets to the pot and cook for about 10 minutes, or until tender.
  6. Use an immersion blender to puree the soup until smooth, or transfer in batches to a regular blender.
  7. Stir in the heavy cream and season with salt and pepper to taste.
  8. Serve hot, garnished with crispy bacon and fresh chives or parsley.

This broccoli and bacon soup is a comforting and decadent twist on the classic broccoli soup. The smoky bacon adds a rich and savory contrast to the creamy texture of the soup, making each spoonful satisfying and delicious. While it’s a bit indulgent, the broccoli provides a healthy balance, making this soup a perfect combination of flavor and nutrition. It’s a great option for a hearty lunch or dinner, and the crispy bacon topping gives it an extra touch of indulgence that’s sure to please everyone.

Broccoli and Chickpea Soup

Broccoli and chickpea soup is a filling, plant-based soup that pairs the fresh flavor of broccoli with the hearty texture of chickpeas. This protein-packed soup is perfect for those looking for a nutrient-dense, vegetarian meal. The chickpeas add a creamy texture and earthy flavor, while the garlic and spices give it a subtle warmth, making it a comforting and satisfying option for lunch or dinner.

• Ingredients:
  1. 1 lb broccoli (cut into florets)
  2. 1 can (15 oz) chickpeas (drained and rinsed)
  3. 1 medium onion (chopped)
  4. 2 cloves garlic (minced)
  5. 4 cups vegetable broth
  6. 1 tsp cumin
  7. 1/2 tsp smoked paprika
  8. 1 tbsp olive oil
  9. 1 tbsp lemon juice
  10. Salt and pepper to taste
  11. Fresh parsley for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
  2. Add the cumin and smoked paprika, stirring for 1-2 minutes to bring out the flavors.
  3. Add the broccoli florets and vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer for about 10 minutes, or until the broccoli is tender.
  4. Add the chickpeas to the pot and cook for another 5 minutes.
  5. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender. Adjust the consistency with more broth or water if needed.
  6. Stir in the lemon juice and season with salt and pepper to taste.
  7. Serve hot, garnished with fresh parsley.

Broccoli and chickpea soup is a nutritious and hearty dish that’s perfect for a filling vegetarian meal. The chickpeas add protein and fiber, making the soup more substantial and satisfying, while the broccoli provides essential vitamins. The cumin and smoked paprika offer a warm and slightly smoky flavor that elevates the taste of the soup. With a touch of lemon juice to brighten the dish, this soup is a great way to enjoy a healthy and comforting meal that is easy to prepare and full of flavor.

Creamy Broccoli and Spinach Soup

This creamy broccoli and spinach soup is a vibrant, nutrient-packed dish that combines two supergreens into a smooth and satisfying bowl of comfort. The spinach adds a mild, earthy flavor that complements the slightly bitter broccoli, while the creamy base makes the soup rich and velvety. It’s an ideal dish for a light yet hearty meal that’s both healthy and full of flavor.

Recipe:

• Ingredients:
  1. 1 lb broccoli (cut into florets)
  2. 4 cups fresh spinach (washed)
  3. 1 medium onion (chopped)
  4. 2 cloves garlic (minced)
  5. 4 cups vegetable broth
  6. 1 cup coconut milk (or other dairy-free milk)
  7. 2 tbsp olive oil
  8. 1 tsp ground nutmeg
  9. Salt and pepper to taste
  10. Fresh lemon juice (optional)
  11. Fresh parsley for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
  2. Add the broccoli florets and vegetable broth to the pot, bringing it to a boil. Reduce the heat and simmer for about 10 minutes, or until the broccoli is tender.
  3. Stir in the spinach and cook for another 3-4 minutes, until wilted.
  4. Use an immersion blender to puree the soup until smooth, or transfer in batches to a regular blender.
  5. Stir in the coconut milk and nutmeg, adjusting the soup’s consistency with more broth or milk if necessary. Season with salt and pepper to taste.
  6. Serve hot, with a squeeze of fresh lemon juice and garnished with parsley.

This creamy broccoli and spinach soup is not only a delicious way to enjoy two powerhouse greens, but it also offers a comforting, smooth texture thanks to the coconut milk. The nutmeg adds a subtle depth of flavor, while the spinach provides an additional layer of freshness. This soup is perfect for anyone looking for a light yet filling meal, and the addition of lemon juice gives it a zesty kick that brightens the rich, creamy base. It’s a simple, wholesome dish that’s great for lunch, dinner, or as a side to any meal.

Broccoli and Bean Soup

Broccoli and bean soup is a hearty, plant-based meal that combines tender broccoli with the rich, creamy texture of white beans. This soup is packed with fiber and protein, making it an excellent choice for a filling and nutritious meal. The beans not only add a creamy consistency but also complement the broccoli’s fresh, earthy flavor for a deliciously satisfying dish.

• Ingredients:
  1. 1 lb broccoli (cut into florets)
  2. 2 cups cooked white beans (or 1 can, drained and rinsed)
  3. 1 medium onion (chopped)
  4. 2 cloves garlic (minced)
  5. 4 cups vegetable broth
  6. 1 tsp dried oregano
  7. 1 tbsp olive oil
  8. 1 tsp lemon zest
  9. Salt and pepper to taste
  10. Fresh thyme or parsley for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
  2. Add the broccoli florets, cooked beans, vegetable broth, and oregano to the pot. Bring to a boil and then reduce the heat to a simmer. Cook for about 10-12 minutes, or until the broccoli is tender.
  3. Use an immersion blender to puree the soup until smooth, or transfer it to a regular blender in batches.
  4. Stir in the lemon zest and adjust the seasoning with salt and pepper to taste.
  5. Serve hot, garnished with fresh thyme or parsley.

Broccoli and bean soup is a wholesome and satisfying dish that brings together the earthiness of broccoli with the creamy texture of white beans. The beans not only make the soup richer but also provide a great source of protein, making it a filling vegetarian meal. The lemon zest adds a hint of brightness, cutting through the richness and balancing the flavors. This soup is perfect for meal prepping, as it keeps well in the fridge and can be easily reheated for a quick lunch or dinner. It’s a comforting, nutritious option that’s perfect for any time of year.

Broccoli and Potato Soup

Broccoli and potato soup is a classic, comforting dish that pairs the creamy texture of potatoes with the fresh, earthy flavor of broccoli. This soup is thickened naturally by the potatoes, making it a creamy, satisfying meal without the need for heavy cream. It’s perfect for anyone looking for a warm, hearty soup that’s both filling and nutritious.

• Ingredients:
  1. 1 lb broccoli (cut into florets)
  2. 3 medium potatoes (peeled and diced)
  3. 1 medium onion (chopped)
  4. 2 cloves garlic (minced)
  5. 4 cups vegetable broth
  6. 1 tbsp olive oil
  7. 1 tsp dried thyme
  8. Salt and pepper to taste
  9. Fresh chives for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
  2. Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are tender.
  3. Add the broccoli florets and thyme, cooking for another 7-10 minutes, until the broccoli is tender.
  4. Use an immersion blender to puree the soup until smooth, or transfer in batches to a regular blender.
  5. Season with salt and pepper to taste, and serve hot, garnished with fresh chives.

Broccoli and potato soup is a rich and comforting dish that’s easy to make and perfect for any season. The potatoes add a creamy texture to the soup, while the broccoli provides a fresh, vibrant flavor. This soup is hearty enough to be a standalone meal, and it’s incredibly filling without being heavy. The thyme adds a subtle earthiness that enhances the soup’s flavor, while the chives provide a nice garnish and a pop of color. This simple and satisfying soup is perfect for busy weeknights and can be easily made ahead for a delicious meal throughout the week

Note: More recipes are coming soon!