Creamy Broccoli Spinach Soup | Vegan

 

This creamy Broccoli and spinach soup not only boasts about its vibrant color but also provides extra nutrients like iron and vitamins. It has a velvety texture without the presence of heavy cream. Serve this delicious soup as an appetizer or as a main course with sides of bread. It can be a relaxed weekend lunch or a busy day light dinner.

Ingredients:
1/2 cup chopped onions
16 oz baby spinach, washed
2 cups broccoli florets, washed and cleaned
2 cloves of garlic, peeled and minced
salt to taste
1 tbsp olive oil
1 tsp ground pepper
1 tbsp dried basil
2 cups  water
1/4 cup of low fat coconut milk



Preparation:

1. Heat oil in a sauce pan on medium high and Sauté onions and garlic until they are cooked. 
2. Add spinach and broccoli and 1/2 cup of water and cook until spinach reduces in quantity and broccoli is soft.
3. Use a stick mixer to blend the ingredients in the sauce pan. You may use a blender to make a smooth paste.
4. Gradually whisk in the remaining water to the soup.
5. Add salt, ground pepper, basil and mix gently.
6. Whisk in the coconut milk and simmer it for 5 mins without the lid.

  
Notes:

1. You can use vegetable broth instead of water for the extra burst of flavors. 
2. You may add 1/4 cup of heavy cream instead of low fat coconut milk.
3. You can prepare this soup in the Instant Pot on sauté mode.