Broccoli, Spinach & Ginger Soup

Broccoli, Spinach & Ginger Soup

Health Rating
Prep Cook Ready in Servings
10 min 15 min 25 min 4


1/4 tsp Black pepper (to taste)
4 cup Broccoli, raw (chopped)
2 medium stalk(s) Celery (trimmed, chopped)
1 tbsp Extra virgin olive oil
2 clove(s) Garlic (chopped)
1 tbsp minced Ginger root
2 tsp Lemon juice (to taste)
1/2 cup Parsley, fresh (roughly chopped)
3 parsnip(s) Parsnip (peeled, cored, chopped)
1/4 tsp Sea salt (to taste)
7 cup Spinach
4 cup Water (as needed)
1/8 medium Yellow onion (diced)


Using a large soup pot, heat the olive oil over medium heat and stir in the garlic, onion, and ginger to season the oil. Add the broccoli, spinach, parsnips, celery and parsley, and stir a bit until the spinach wilts and collapses.

Add just enough water to cover the vegetables. Remember the spinach will cook down quite a bit, so do not add too much water at first. If needed, thin the soup out later.

Bring to a high simmer, cover the pot, and reduce the heat to a medium simmer. Cook for fifteen minutes or so until the veggies are softened.

Use an immersion blender to purée the soup. Add a squeeze of citrus.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 146
Calories from fat 38
Calories from saturated fat 5.4
Total Fat 4.3 g
Saturated Fat 0.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.6 g
Cholesterol 0
Sodium 246 mg
Potassium 924 mg
Total Carbohydrate 21.6 g
Dietary Fiber 6.1 g
Sugars 5.4 g
Protein 5.3 g

Dietary servings

Per Portion

Vegetables 4.2

Energy sources

About Contact Us
Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada