Nona’s Broccoli and Spinach Soup

Nona’s Broccoli and Spinach Soup

Recipe by StefanieCourse: Main, AppetizerDifficulty: Medium


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A delightfully green soup that tastes creamy with no cream in the recipe. Nona’s brilliant addition is the touch of cinnamon which gives it a kick and seems to enhance every flavor.


  • 2 medium sized heads broccoli, florets only, roughly chopped

  • 4 Tbsp unsalted butter

  • 1 large yellow onion, diced

  • 2 leeks, sliced thin

  • 2 carrots, diced

  • 1 large russet potato, peeled and chopped

  • 6 gloves garlic, finely diced

  • 8 cups vegetable stock

  • 2 tomatoes, coarsely chopped

  • 1/2 cup chopped parsley

  • 4 cups fresh spinach, washed and stems removed

  • 1/2 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • Salt and freshly ground black pepper, to taste

  • 1/4 cup red wine vinegar


  • In a large dutch oven, melt butter over medium heat. Add onion, leeks, and carrots. Cook for 10 minutes until softened.
  • Reduce heat to low. Add garlic and potato. Cook for 3-5 minutes, until garlic is aromatic.
  • Add stock, broccoli, tomatoes, and parsley. Bring to boil over high heat. Cover and reduce heat to low. Simmer for 25 minutes.
  • Add spinach. Stir in cinnamon and nutmeg. Add salt and pepper to taste. Turn off heat and let cool for 5-10 minutes.
  • Working in batches, blend soup to preferred consistency. Alternatively, use a stick blender in dutch oven.
  • Return soup to duch oven and heat on low for 5-10 minutes. Add vinegar and serve. Garnish with pepitas and microgreens.


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