Broccoli Spinach Soup

Prep Time

Prep Notes

This comforting, Pegan Diet approved soup is rich in vitamin C and fat soluble vitamins E and K. Enjoy! 

Cooking Time





  • 1 tablespoons grass-fed butter or ghee

  • 1/2 cup roughly chopped onion

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 teaspoon fresh thyme leaves

  • 1/4 teaspoon lemon zest

  • 1/4 cup red lentils

  • 2 cups organic mushroom broth

  • 1 medium crown broccoli, cut into florets

  • 1 1/2 cups spinach


Step 1: In a medium pot, melt the butter over medium heat.

Step 2: Add in the chopped onion, salt, pepper, thyme and lemon zest.Cook for about 3 minutes or until onions are soft.

Step 3: Add the lentils and stir to combine with other ingredients.

Step 4: Add the mushroom broth and continue to cook on medium for 5 minutes.

Step 5: Add broccoli florets. Cook for 5 more minutes.

Step 6: When the lentils and broccoli are nearly done cooking, add the spinach and cook for 1 more minute.

Step 7: Remove from the heat and pour the soup into a blender and puree on high until smooth. Serve immediately.


Nutritional analysis per serving (1 1⁄2 cups)

calories 277 • fat 8 g • protein 19 g • carbohydrate 41 g • sodium 693 mg