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Nourishing Broccoli and Spinach Soup

that kids actually like!

As the winter vortex takes hold this weekend, this is the perfect time to cuddle up with a bowl of nourishing soup. This Broccoli and Spinach soup makes a frequent appearance on my dinner table… it’s filling, delicious and, most importantly, it’s the only green dish that my kids like. While it may look a bit intimating to kids (yuck, it’s green!), the leek/onion/fennel combination creates a perfect sweet base, while broccoli and spinach are mild tasting, so no off-putting strong flavor here. I like to include cauliflower or potato because they provide a bit of creaminess and thicken the soup nicely, without the need to include cream or other thickeners.

This is my “Food as Medicine” soup, full of nutrients and good stuff to grow healthy kids, because it all starts with what we put in our bodies. With so many kids sick this season, optimizing nutrients in your kids’ diet is the best way to build a stronger immune system. A healthy, plant rich diet will build a healthy immune system that can easily fight off bacteria and viruses and keep everyone healthy from colds and ear infections even before you have a symptom.

Try making it this weekend for your loved ones. Your kids may surprise you!

Nourishing Broccoli and Spinach Soup
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Course: Soup
  • 1 leek white & tender green parts only, chopped
  • 1 onion chopped
  • 1 fennel white parts only, roughly chopped
  • 2 cups broccoli cut into florets
  • 2 cups cauliflower about 1/2 medium or 2 medium head or 2 medium potatoes cut into cubes
  • 1 bunch spinach about 6 oz
  • 5 cups chicken stock
  • 2 tbs olive oil or 1 tbs ghee
  • 1 tsp salt
  • pepper to taste
  1. In a saucepan, melt the oil or ghee on a gentle heat, add leek and onion and sauté for about 8-10 minutes until soft but not browned. Sprinkle with 1/4 teaspoon salt.
  2. Add fennel, cauliflower or potatoes and continue to sauté, stirring occasionally, for about 5 minutes. Sprinkle with 3/4 teaspoon salt.
  3. Add the stock and bring to boil. Reduce the heat and simmer the veggies for about 10 minutes.
  4. Add broccoli and continue cooking for 5 more minutes until all veggies are cooked through.
  5. Remove from heat and add spinach.
  6. With an immersion blender, puree the soup in the pot until smooth. Or blend in a blender, like the Vitamix. Add more stock if the soup is too thick.
  7. Season with salt and pepper if needed.

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