Broccoli Spinach Soup with Garlic and Oregano
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!
Servings: 4 servings
Ingredients
For the Soup
- 1 tbsp olive oil
- 1 large yellow onion
- 4 cloves garlic
- ½ tsp kosher salt I use Morton's
- 2½ tsp dried oregano
- ¼ tsp black pepper
- 12 oz frozen broccoli florets
- ½ cup frozen chopped spinach
- ¼ cup raw cashews
- 2 cups vegan chicken broth or veggie broth
- ½ cup water
Instructions
Prep
- 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.