If you’re looking for a quick and easy way to get more veggies into your diet, this broccoli soup recipe is a must-try. Not only is it a hit with kids (who won’t even notice the veggies once they’re mashed up), but it’s also vegan and gluten-free. To make this soup, simply chop up some broccoli and potatoes and cook them in a large saucepan with some vegetable stock. Once everything is tender, blend it all together to create a thick and creamy texture – no need for cream or other additives. This recipe yields four servings, making it perfect for meal prep or freezing for later. And with its filling and nutritious ingredients, it’s a great go-to option for busy weeknights when you don’t have time to cook. Whether you’re a vegan or just looking for a healthy, tasty meal option, this broccoli soup is sure to become a family favorite. So why not give it a try and see for yourself how delicious and nutritious it can be?

Shall we get on with the recipe then!


1 big head of broccoli, cut in florets

3-4 potatoes

1 large or 2 small onions

2 garlic cloves, crushed

1 litre of vegetable stock

2 handfulls of frsh spinach

1 handfull of fresh parsley

Salt & pepper to taste

To make this broccoli soup, start by finely chopping the onion and placing it in a large pot with some oil over medium heat. Cook the onions until soft. While the onions are cooking, peel and cube the potatoes. Once the onions are soft, add the garlic and cook for another minute. Next, add the potatoes and cook until they start to gain some color, which usually takes about five minutes. Then add the broccoli and cook for an additional minute or two. It’s important to add the broccoli last because the longer you cook it, the more nutrients it loses. Pour vegetable stock over the vegetables in the pot and let it boil until the broccoli is soft, which usually takes about five minutes. As soon as the broccoli is softened, remove the pot from heat and add spinach and parsley. Immediately blend the mixture with a hand blender to prevent the spinach from wilting and the soup from turning a darker color. This recipe yields about four portions, and it’s vegan, gluten-free, and a perfect option for a quick and filling meal. Additionally, it’s an excellent way to sneak more veggies into the diet of picky eater

Serve with some home made bread or a nice garlic baguette(gluten-free if you prefer) and enjoy!


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