A fresh and lighter take on a classic cream-of-broccoli, this recipe blends vibrant greens—broccoli florets, spinach, leeks, and fresh herbs—with a lemony twist typical of Greek-style cooking. The thick, creamy texture comes not from heavy cream or a flour roux, but from tender potatoes and vegetables that are then puréed for smoothness. It’s vegetarian and gluten-free by default, and can be made vegan with simple substitutions.

Why you are going to love this soup?

• Full of broccoli and loaded with greens for a fresh take on a classic cream of broccoli soup
• There is no flour or roux in this soup or cream for a lighter version of broccoli soup, making it gluten free and vegan friendly
• Creamy and oh so delicious with herby and lemony flavours

Ingredients

• 3 tablespoon olive oil
• 1 onion peeled and chopped
• 1 leek, white and light green parts, cleaned and sliced
• 2 cloves of garlic peeled and minced
• 1/4 teaspoon chili flakes (optional)
• 1/4 teaspoon dried oregano
• Salt and black pepper to taste
• 4 small potatoes peeled and cubed
• Zest and juice of 1 lemon ( approx 1 teaspoon zest and 2 teaspoons juice)
• 4 cups of chicken or vegetable broth plus more if needed
• 1 large head of broccoli, florets separated ( approx 4 cups of broccoli florets)
• 3 cups of baby spinach
• 1/4 cup each fresh mint and parsley
• 1/4 cup of grated Minzithra cheese or parmesan cheese optional

Instructions

• Heat olive oil in a large soup pot or dutch oven over medium heat.
• Add in the onion, leeks, garlic, oregano, chili flakes and a pinch of salt and pepper and sauté until the onions and leeks have softened, approx 4-5 min.
• Stir in potatoes, lemon zest and broth. Bring to a boil, then cover, reduce heat to low and gently simmer until potatoes are softened, approx 15-20 min.
• Remove lid and stir in broccoli and spinach and simmer another 5-6 minutes with lid off until spinach has wilted and is tender
• Use a stick blender or carefully transfer soup to blender and blend until smooth. You may have to do this in batches.
• Return soup to pot and stir in the lemon juice then the cheese if using. Test for seasoning and adjust with more salt and pepper as needed.
• Serve hot ladled into bowls with crusty bread or buttery croutons, sprinkled with feta, more chili flakes and fresh herbs if you wish.

Recipe from Olive & Mango