Broccoli Spinach Soup Recipe

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Naturally creamy and healthy broccoli spinach soup made with flavorful leeks , two big heads of broccoli and wilted spinach. Optional to top it with a golden poached egg to make a meal of things.

White bowl of green Broccoli Spinach Soup with a creamy poached egg on top

Broccoli Spinach Soup

There’s no need for any cream or milk in this easy and nutritious immunity boosting soup. Naturally smooth and creamy thickened with a little help from a couple of golden potatoes blended in the mix.

The perfect warming soup for a cold weeknight, and did I mention ready in 20 minutes?!

Although already packed with nutrients you could add in some extra chopped kale or chard, cooked quinoa or some leftover brown rice. It’s nice garnished with a drizzle of cashew cream or olive oil but not necessary. We love it with extra baby spinach wilted at the last minute and slices of garlicky Italian bruschetta to help mop every last drop of goodness from the bottom of your bowls. If you fancy baking a loaf of our fan favorite Italian crusty bread, even better, go back for seconds!

The soup is naturally vegan friendly, just omit the optional egg and go for a sprinkling of these crispy Italian bread crumbs instead. Heavenly!

White bowl of green Broccoli Spinach Soup with a poached egg on top

About the Broccoli

Although I used the fresh, this is a great recipe where you might want to use those frozen florets hiding in your freezer. No need to thaw them out, straight into the pot they go. However, I do prefer using the fresh baby spinach if available, there’s something about the way it wilts that’s very different than using the frozen kind. It’s fine if frozen is all you’ve got, I just find the fresh to be so much better texture wise here.

White bowl of green Broccoli Spinach Soup with a poached egg on top

Broccoli Spinach Soup
5 from 4 votes

Broccoli Spinach Soup Recipe

Immunity boosting creamy Broccoli Spinach Soup made with flavorful leeks, 2 heads of broccoli and brought to perfection by a golden poached egg!
Print Recipe
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes


  • 1 leek sliced
  • 3 cloves garlic sliced
  • 2 heads fresh broccoli (or 2 lb frozen)
  • 2 golden potatoes diced
  • 6 cups vegetable stock or water organic
  • 3 cups baby spinach packed organic
  • 5 sprigs thyme leaves only
  • 1 leaf bay
  • 2 tbsp extra virgin olive oil organic
  • Sea salt to taste
  • 1 pinch red pepper flake or to taste
  • Black pepper freshly cracked
  • 4 poached eggs (OPTIONAL)
  • 4 Tbsp fresh herbs (for garnish)


  • Slice and rinse the leeks well. Drain on a fresh tea towels.
    In a cast iron soup pot heat up a drizzle of olive oil and sautéed the leek with a pinch of sea salt until translucent. Meanwhile dice the potato and broccoli into small pieces.
    1 leek
  • Add the red pepper flakes, garlic and potatoes to the pot and toss to coat in the oil with the leeks. Pour In the vegetable stock or water and bring to a simmer. Add the broccoli, thyme and bay leaf and allow them to simmer together until tender and cooked through but not mushy. About 10 minutes or so.
    3 cloves garlic, 2 heads fresh broccoli, 2 golden potatoes, 6 cups vegetable stock or water, 5 sprigs thyme, 1 pinch red pepper flake, 1 leaf bay
  • Discard the bay leaf and using a hand-held blender purée the soup in the pot until smooth and creamy. Adjust seasoning to your taste with the sea salt and remove from heat.
    Sea salt to taste
  • Add the baby spinach to the soup, give it a nice stir and cover with a lid for a couple of minutes. The spinach will wilt from the steam and the heat.
    3 cups baby spinach
  • Serve hot with a poached egg on top and a nice drizzle of golden extra virgin olive oil, fresh herbs and freshly cracked black pepper.
    Black pepper, 4 poached eggs, 4 Tbsp fresh herbs


Calories: 218kcal | Carbohydrates: 27g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 197mg | Potassium: 1049mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3143IU | Vitamin C: 200mg | Calcium: 158mg | Iron: 3mg
Course: Entree
Cuisine: Italian
Keyword: broccoli spinach soup
Servings: 6 people
Calories: 218kcal
Author: Florentina
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broccoli spinach soup
broccoli spinach soup

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  1. 5 stars
    This is a lovely recipe! I struggled with poaching the egg, but it was all so delicious I didn’t mind the appearance of my bowl! This is going into our dinner rotation!

  2. I play “chopped” at the end of the week. Staring at my fridge, combining different random ingredients. I’m also a soup kinda gal. Yours looks like a must try!