Sustainable Supper: Creamy Green Soup with Broccoli & Spinach

 broccoli soup

Green vegetables are one heck of a nutritious ingredient. And here’s a deliciously creamy soup that's packed full of nutrition, but in no way tastes as healthy as it is.


Creamy broccoli and spinach soup with Hey Planet Crispbread

4 servings


1 tbsp vegetable oil
1 chopped onion
3 minced garlic cloves
1 broccoli in pieces (put a handful of small florets aside)
150 g spinach
5 dl vegetable stock
A splash of (plant-based) cream
Salt, pebber & lemon juice

The rest of the broccoli florets
Oli, salt, pepper and lemon juice

(Plant-based) sour creme
Hey Planet Crispbread
Grated organic lemon


Cook the onion and garlic in the oil, until the onions are clear. Add the broccoli and saute for 5 minutes.

Add the spinach and stock, and let it simmer until the vegetables are tender. Blend the soup until it’s smooth. Season the soup with cream, salt, pepper and lemon juice.

Cut the rest of the broccoli pieces into small florets. Coat with a bit of oil, salt, pepper and lemon, and bake for 10-12 minutes at 200 degrees celsius, or until they’re slightly burned.

Serve the soup with crispbread, creme fraiche, a bit of lemon zest and the broccoli pieces.


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