Print Friendly, PDF & Email

This green soup screams spring!! It is loaded with so many vitamins and minerals from broccoli and lots of leafy greens. Bon Appetit magazine has posted several green soups over the years and I blended a few of their recipes to come up with my very own Green Soup! Don’t let the color intimidate you. The taste is unbelievable, and it is SO good for you!


1 head of broccoli

2 tbsp olive oil

salt and pepper

3 tbsp olive oil, divided

1 large onion chopped

3 garlic cloves, minced

1 large Yukon gold potato, chopped into small pieces

6 cups chicken or vegetable stock or broth

1 cup arugula

1/2 cup cilantro, stems removed

2 cups fresh spinach


Preheat oven to 400 degrees.  Remove broccoli stalk from florets. Finely chop the broccoli florets and transfer to a baking sheet.  Toss with 2 tbsp olive oil and season with salt and pepper.  Roast the broccoli, tossing halfway through, until brown and tender, about 15–20 minutes. In the meantime, trim and peel the broccoli stalk, chop and set aside.

Heat 2 tbsp olive oil in a large pot over medium-high. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes. Reduce heat to low. Cover the pot, and continue to cook, stirring occasionally, until onion and garlic are very soft, about 20-25 minutes (this will help draw extra flavor out of the garlic and onion). Add the chopped broccoli stem and potato, and cover, continuing to cook, stirring occasionally, until the stalks and potatoes are softened, and fork tender, or about 10-12 minutes. Increase heat to medium-high, add chicken or vegetable broth, and bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors blend, about 10–15 minutes. Remove from heat and set aside.

Reserve 1/4 cup cilantro for serving. Blanch spinach, arugula and remaining cilantro in a large pot of boiling salted water until they are bright green and wilted, only about 30 seconds. Drain and transfer the greens to a bowl of ice water to stop cooking.  Let cool. Drain and squeeze out excess liquid with a towel.

Working in batches, add the wilted greens to the pot and purée soup in a high speed blender until very smooth, or use an immersion blender.

Pour soup back into pot and thin with extra broth, if needed. Season with salt and pepper to taste. Serve with extra chopped cilantro. Enjoy!