Spinach Broccoli and Kale Soup

  • Prep: 15 Mins / Cook: 20 Mins
  • Serves 4
  • easy

Brimming with vitamins and antioxidants, this creamy, refreshing spinach, broccoli and kale soup is a fantastic source of valuable nutrition and disease-fighting elements. A delicious vegan soup that is gluten free, high in protein and low in carbs - what's not to love!

Gluten Free Dairy Free High Protein


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  • Olive Oil Olive Oil 1 tbsp 1 tbsp
  • White Onion White Onion 1 1
  • Garlic Garlic 2 cloves 2 cloves
  • Ground Cumin Ground Cumin 1 tsp 1 tsp
  • Sea Salt Sea Salt 1/8 tsp 1/8 tsp
  • Broccoli Broccoli 350g 2 cups
  • Kale Kale 100g 1 & 1/2 cups
  • Spinach Spinach 100g 3 cups
  • Vegetable Stock Vegetable Stock 1 litre 4 cups
  • Coconut Milk Coconut Milk 200ml 4/5 cup
  • Pumpkin Seeds Pumpkin Seeds 2 tbsp 2 tbsp
  • Olive Oil Olive Oil 1/2 tsp 1/2 tsp
  • Sea Salt Sea Salt pinch pinch
  • Spring Onion Spring Onion 2 stems 2 stems


  1. 1.Preheat oven to 200C.
  2. 2.Heat olive oil in a large pot over medium heat.
  3. 3.Add diced onion and minced garlic and cook for 2min or until onion is translucent.
  4. 4.Add broccoli florets and cook, stirring, for 2min.
  5. 5.Add vegetable stock and simmer for 20min.
  6. 6.Meanwhile, combine pumpkin seeds and 1 tsp olive oil and a pinch of salt, place on a baking tray and roast for 5 to 10min or until pumpkin seeds start to pop.
  7. 7.Add destalked kale and spinach and simmer to the pot until just wilted.
  8. 8.Remove pot from heat and allow to cool for 5 to 10min (until cool enough to blend). Blend in batches until smooth.
  9. 9.Return mixture to pot, stir in coconut milk and gently heat for 5min.
  10. 10.Divide soup between 4 bowls, sprinkle with pumpkin seeds, chopped spring onion, sesame seeds and enjoy!

Nutritional Information

  • Calories:
  • Fat:
  • Sodium:
  • Carbs:
  • Sugar:
  • Protein:

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