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Cathy Katin-Grazzini

Cathy’s Kitchen Prescription LLC


Broccoli Spinach Soup with Crispy Florets


Velvety in texture with a sweet, fresh, floral flavor, you do not need dairy or cheeses to muddy the taste or weigh this soup down.  Bright lemon and a sprinkling of chili liven and lift it higher, making this soup so delightful and satisfying, you can easily make a meal of it.  For extra fun, reserve some small broccoli florets to bake in a light spicy batter for a crispy accent and counterpoint to this luscious dish.


Prep time 30 minutes                   Cook time 45 minutes                  Makes about 6 quarts




6 quarts water

3 pounds bagged broccoli florets or broccoli bunches, broken down into uniform-sized florets and stems

3 medium yellow potatoes

2 large white or yellow onions, large dice

2 stalks celery, large dice

1 carrot, large dice

1/3 cup chopped fresh parsley

2 to 4 tablespoons dry vermouth or broccoli cooking water, as needed to deglaze pan

1 leek, large dice

6 cloves garlic

1 tablespoon herbes de Provence or similar dry crushed herb mix

3 packed cups of spinach

1 teaspoon freshly ground white pepper

Juice and zest from 1 large lemon or to taste

1/3 cup shiro miso or to taste


Crispy Florets

2 dozen small broccoli florets

½ cup brown rice flour

¾ teaspoon onion granules

¾ teaspoon garnic granules

¾ cup almond or oat milk

2 ¼ teaspoons lemon juice or fermented apple cider vinegar

¼ teaspoon baking soda

1/8 teaspoon cayenne or other hot chili powder

1 teaspoon paprika

½ teaspoon ground turmeric

1 teaspoon shiro miso

1 cup gluten-free panko breadcrumbs


Additional garnishes

Lemon slices, chili flakes, and chili threads




Bring 6 quarts of water to a rapid boil. Add broccoli, cover pot, boil for 3 minutes or until just tender. Do not overcook.


Reserving the cooking water, transfer the cooked broccoli to a large bowl or pot and cover to keep hot. Set aside 1 to 2 dozen small florets for the crispy florets.


Transfer the steaming broccoli with a cup of the cooking water  to a high-speed blender to blend on high to create a smooth, dense but pourable purée. Repeat for the remaining broccoli. Set aside.


Reheat the cooking water and boil the potatoes until tender, usually 15 to 20 minutes, depending on their size. Remove, peel, and cut into a large dice.


Heat a large skillet over a medium-low flame for 3 minutes. Add the onions, cover, lower the heat to gently sweat the onion for about 10 minutes as they release their liquid and become translucent. Add the celery, carrot, and parsley, cover, and continue to cook in their juices until the aromatics are soft and fragrant.


Uncover the skillet, raise flame slightly.  Add the leek, garlic, and dried herbs. Deglaze the pan with a small amount of dry vermouth or cooking water, as needed. Cook for another few minutes.


Pour the puréed broccoli into a pot and heat over medium-low heat.  Stir in the sautéed vegetables, cooked potatoes, and spinach. Cover the pot and cook until the spinach is tender. Season with the lemon juice and zest, white pepper, and miso.


Use an immersion blender or batch blend in a blender, adding additional cooking water if needed to create a luscious soup. Taste and correct seasonings as you like.


Crispy Florets

Add the flour, granulated onion and garlic, chili powder, baking soda, paprika and turmeric to a blender. Pulse to combine. Combine the plant milk, lemon or vinegar,  and miso.  Add to the blender and blend into a batter. 


Dip each floret in the batter and roll in the panko crumbs. Bake in a 400°F/204°C oven until toasted and crisp, about 15 to 20 minutes.


Serve the soup in heated bowls and garnish with the crispy florets, chili flakes and/or chili threads, and lemon wedges.

Broccoli Spinach Soup with Crispy Florets

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