Creamy Broccoli Spinach Soup

Creamy Broccoli Spinach Soup | Life Healthfully Lived I have been living off of this soup for the past few weeks, it’s that good. It’s hearty enough to make a good meal but not so heavy that you feel like taking a nap after you’re done. I feel like that’s a good judge of a meal. Do you feel like laying in bed for six hours when you’re done? Nope? Then you should eat this meal again or try harder next time.

This winter we haven’t had many days where you just want to wrap your body around a bowl of soup and swim in a giant mug of hot chocolate. I’m not complaining, but I do enjoy those super cold nights where a warm meal is the only way to feel comfortable. I’m probably the only weirdo like that.

On the nights that it is frigid out, try this super simple soup. It’s stuffed full of vegetables and then blended to make it creamy and delicious. No dairy, no cheese, and yet it’s still smooth and wonderful. That’s my kind of soup. Creamy Broccoli Spinach Soup | Life Healthfully Lived

What do you guys have planned for your weekend? I’m on my own this Saturday and I’ll probably end up running a few errands and catching up on some work. I know, wild and crazy over here. But that also means that I’ll spend a good portion of my day in the kitchen coming up with yummy things for you. Any suggestions?

My suggestion to you? Make a big batch of this soup on Sunday night and have lunches or dinners set for the rest of the week. Your future self will thank me!

Creamy Broccoli Spinach Soup

1 cup carrots, peeled and sliced
1 cup celery, sliced
2/3 cup onion, diced
3 cups broccoli, cut into florets (you can also use frozen, just make sure it’s completely thawed)
1 cup roasted red or orange bell peppers
4 cloves garlic, minced
3 to 4 cups spinach, tightly packed (I used a whole 8 oz bag for reference)
4 to 5 cups vegetable broth or water
2 tsp smoked paprika
2 tsp chili powder
1 tsp oregano
salt and pepper to taste

To roast your bell peppers: Preheat the oven to 400 and cut the tops off of the peppers. Remove all seeds and place the whole peppers on a baking sheet lined with parchment paper. Roast for about 30 minutes, turning the peppers over half-way through. Take the peppers out of the oven and place them on a cutting board and place a large glass bowl over them so the steam will loosen the skins. After 15 minutes, remove the bowl, slip off the skins, and dice the peppers. FYI: you can do this a few days ahead of time so you don’t have to do it right before you make your soup.
For the soup: Heat a large dutch oven or stockpot over medium-high heat. Add a little olive oil and add in the carrots, celery, and onion. Saute them for about 8 minutes until the onion is soft and translucent.
Add the minced garlic, roasted bell peppers, and broccoli florets. Stir everything together and sprinkle with a little salt. Saute for a few minutes.
Pour in the vegetable broth or water. You want the broth to cover all the vegetables and about 1/2 inch above. Turn your heat to high and bring the soup to a boil. Add all of the seasonings and stir to combine.
Once the soup is boiling, add the spinach and cover the pot. Turn the heat to low and simmer the soup for 15 minutes, stirring once.
After 15 minutes, remove the lid and using an immersion blender, blend everything until it is smooth and creamy. If you don’t have an immersion blender, you can work in batches with your regular blender. Just return everything to the pot when you’re done.