Broccoli, Spinach & Ginger Soup

13 25 134
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 4
Broccoli, Spinach & Ginger Soup
Health Rating


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


1. 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.

2. 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.

3. 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.

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

Serve and enjoy!



is very nutrient dense, it contains antioxidants and also has anti-inflammatory properties!

Nutrition Facts

Per Portion

Calories 134
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