Broccoli and Spinach Soup with Crispy Shallots
Prep time
Cook time
Total time
Serves: 4
  • 1 pound Broccoli florets, chopped
  • 2 cups of baby spinach leaves
  • ½ cup vegetable broth for sautéing plus 2-3 cups for soup broth
  • 1 cup of non-dairy, unflavored Silk soy milk (or any unflavored non-dairy milk)
  • ½ cup chopped onions
  • 3 tablespoons fresh, chopped basil
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Crispy shallots & 2 scallions shredded for serving (optional) *crispy shallot recipe below*
  1. in a medium saucepan, heat the ½ cup of vegetable broth over medium heat. Add the onions and sauté for about 5 minutes, until soft and translucent. Stirring occasionally and adding more vegetable broth if needed.
  2. Add the broccoli, salt and ground black pepper and 2 cups of the vegetable broth. Bring to a boil over high heat, reduce the heat to medium low, and simmer, for about 7 minutes. Add the spinach and simmer for another 3 minutes or until the broccoli is fork-tender. Add the unflavored soy milk. Cool for 10 minutes.
  3. In a blender or food processor, process the soup until fairly smooth. Add the basil and pulse a few times. Return the soup to the pan and reheat gently, adjusting the consistency with more vegetable broth if necessary. Taste for seasoning.
  4. Garnish with crispy shallots, spinach leaves and shredded scallions.
  5. **Crispy shallots -. Peel and slice 3 large shallots lengthwise about ⅙ inch thick. Heat 2 tablespoons of vegetable oil in a small saucepan. Add shallots and cook gently, stirring occasionally, for about 15 minutes until they gradually become brown. Add more oil if needed. Transfer shallots to paper towels to drain Sprinkle lightly with salt**
Recipe by Ordinary Vegan at