A healthy Broccoli Spinach soup made with frozen broccoli, frozen spinach, garlic, oregano, black pepper, and cashews. It's creamy and comforting, packed with vitamins, and so delicious. You'll love this vegan & gluten-free soup recipe!
Roughly chop the onion and peel the garlic. Set aside.
Cook
Add the olive oil to the pot and set to medium heat. Then add the chopped onion and cook for 5 minutes, stirring occasionally.
Next, add the garlic to the pot - don't bother chopping it, just throw it in whole! - and then add oregano, salt and pepper and sauté for another 3 minutes. Add a splash of water to the pan as needed to prevent it from drying out.
Then add the frozen broccoli, frozen spinach, cashews, broth, and water. Bring to a boil, then turn off the heat and let cool for 15 minutes.
Blend
Blend until very smooth then transfer back to the pot to warm through. Add salt and pepper to taste and serve.
How to make a Garlic Bread Bowl for serving in the Notes below!
Serves 44 6in round loaves of bread1.5 tsp garlic granules2 tsp dried Italian herbs1/2 tsp kosher salt3 tbsp olive oil4 tbsp vegan parmesan cheese (optional)Slice off the top third of each loaf then remove the inside of the loaves to create two bowls.Combine the spices and olive oil in a small dish then brush all over the inside of the bread bowl. Sprinkle the inside and the "lid" with with vegan parmesan cheese if desired (optional) Then bake at 400 degrees until nicely toasted and crispy around the edges. About 5-8 minutes.Note: if you opt for fresh garlic instead of granules, you may want to wrap the bread in aluminum foil so the garlic doesn't burn in the oven.