This soup is super refreshing, full of green goodness, and it’s so easy to make. Perfect for hot days when you don’t want to turn the oven on for too long.
It’s light but satisfying, with a lemony kick and a creamy texture thanks to blended broccoli and spinach. I love this one for lunch or as a fancy starter when guests are coming
What You’ll Need
- 1 large head of broccoli, chopped
- 2 cups fresh spinach leaves
- 2 garlic cloves, minced
- 1 small yellow onion, chopped
- 3 cups vegetable broth
- Juice of 1 lemon
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional toppings: a swirl of Greek yogurt, more lemon zest, or a drizzle of olive oil
Why I Love This Recipe
This soup reminds me of summer lunches on the porch, sipping something cold but nourishing. It’s one of those meals that feels healthy but not boring.
- Soothing, smooth texture but with big flavor from garlic and lemon
- Super quick and only uses one pot
- Great way to use up veggies before they wilt
- Tastes even better the next day
- Easy to dress up with toppings
🍽 Serves: 4
⏱ Total Time: 25 minutes
Why This Recipe Works (Quick Science)
Blending broccoli while it’s still warm breaks down the cell walls and releases a creamy texture without needing cream. Spinach gives a vibrant green color and fresh taste. Lemon cuts through any bitterness from the greens and balances the flavors.
Meal Plan Ideas
- Lunch with a piece of crusty sourdough or focaccia
- As a starter before grilled chicken or fish
- Store in a mason jar for grab-and-go lunch
- Part of a light Sunday brunch menu
Pro Tips
- Use fresh broccoli, not frozen—it gives a better texture and flavor.
- Blend while the soup is still a bit warm for a super smooth finish.
- Chill it for at least 1 hour to let the flavors meld.
- A high-speed blender makes all the difference.
- Don’t skip the lemon—it brightens everything.
Tools You’ll Need
- Medium soup pot
- Knife and cutting board
- High-speed blender
- Measuring cups and spoons
- Ladle
- Mixing spoon
- Citrus juicer (optional)
Substitutions and Variations
- Swap broccoli for zucchini or cauliflower
- Add avocado for a creamier texture
- Use chicken broth instead of veggie for more depth
- Add a handful of fresh herbs like basil or parsley
- Top with croutons or toasted pumpkin seeds
Make-Ahead Tips
You can make this soup a day in advance. It keeps in the fridge for up to 4 days and actually gets better as it chills.
How to Make Cold Broccoli Spinach Soup
1. Sauté the onion and garlic
Heat olive oil in a soup pot over medium heat. Add chopped onion and minced garlic. Cook until soft and fragrant, about 5 minutes.
2. Add the broccoli and broth
Add chopped broccoli and pour in the vegetable broth. Bring to a boil, then lower heat and simmer for about 10 minutes, until broccoli is tender.
3. Add spinach and lemon juice
Turn off the heat. Stir in the fresh spinach and squeeze in the lemon juice. Let it sit for 2–3 minutes so the spinach wilts.
4. Blend the soup
Carefully transfer the soup to a blender. Blend until smooth and creamy. Taste and add salt and pepper as needed.
5. Chill and serve
Pour the soup into a bowl and place in the fridge for at least 1 hour. Serve cold with optional toppings like a swirl of Greek yogurt, more lemon zest, or a drizzle of olive oil.
Leftovers + Storage Tips
- Store in an airtight container in the fridge for up to 4 days
- Stir before serving again—the soup may separate a bit
- Not great for freezing (texture gets weird)
What to Serve With
- Toasted sourdough or crusty bread
- A crisp green salad
- Grilled cheese sandwich
- Roasted chickpeas for crunch
Common Mistakes
- Overcooking the broccoli: Makes the soup dull in color and flavor
- Not seasoning enough: Greens need salt and acid to shine
- Skipping the chill time: It really does taste better cold
- Using frozen spinach: It’ll work, but the color won’t pop as much
FAQ
Can I eat this warm instead of cold?
Yep! It’s delicious both ways.
Is it vegan?
Yes, just skip the yogurt topping or use a plant-based one.
Can I use frozen broccoli?
Fresh is better for texture, but frozen will work in a pinch.
Can I use an immersion blender?
Yes, just be careful and blend right in the pot until smooth.
Wrap-Up
This soup is proof that healthy can be simple and delicious. You’ll love how refreshing it is, and once you make it, I promise it’ll be a repeat in your fridge.
Let me know if you tried it, how it went, or if you tweaked it! Drop your comments and questions—I’d love to hear from you. 🥦💚