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Appetizers/ Entrees/ Recipes/ Vegan Recipes/ Vegetarian Recipes

Super Green Winter Soup

If you’re anything like us, this is the time of year when cravings for all the fresh food of Spring and Summer start to hit. And while it’s true that in most parts of the world, there isn’t a whole lot of fresh produce being harvested at this time of year, there are still some amazingly nutritious winter vegetables that will keep us going until the spring.

Broccoli is one of our favourite winter vegetables to lean on. It’s such a versatile vegetable and is delicious in so many different ways. You can steam it, roast it, braise it, eat it raw, or, as we’ve done here, make a delicious green soup.

A large red soup pot is filled with the makings for winter green soup. Spinach, sweet potatoes, edamame, and broccoli make up the pot's contents and a wooden spoon rests on the lip of the pot.

We’ve paired broccoli with some other superstar ingredients to make a green soup that’s delicious and packed full of nutrition to get you through the winter months. There’s sweet potato for a good dose of vitamin A, a whole baby of baby spinach for some iron and folate, and frozen edamame for a good boost of plant-based protein. Plus broccoli which brings a whole lot of vitamin C and dietary fiber to the table.

This soup comes together in a flash, and if you use an immersion blender to purée it, it’s a one-pot meal. Plus, it freezes like a dream, so you can make a big batch and stash some away for busier days. Serve the soup with a scattering of edamame beans, or a swirl of plain yoghurt or cashew cream over the top.

White bowls filled with hearty spinach and broccoli soup sit in front of a red soup pot also filled with soup.

Super Green Winter Soup

This quick and easy green soup makes use of winter vegetables like broccoli and sweet potatoes for a hearty soup and a blast of much-needed nutrients.
Prep Time: 10 minutes
Cook Time: 30 minutes
Course: Soup
Servings: 6
Calories: 112kcal


  • 2 Tablespoons extra virgin olive oil
  • 1 medium yellow onion diced
  • 1 medium sweet potato peeled and diced
  • 3 cloves garlic minced
  • 1 bunch broccoli about 2 cups chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 7 ounce package baby spinach leaves
  • 1 cup frozen shelled edamame
  • 4-6 cups vegetable broth
  • juice of 1 lemon


  • Heat the oil in a large heavy-bottomed pot over medium-high heat.
  • Add the onion, and sauté for 3-5 minutes, until it has softened.
  • Add the garlic, sweet potato, and broccoli and sauté for another 5 minutes, stirring frequently.
  • Add the ground cumin and smoked paprika, and stir to combine well.
  • Add the baby spinach leaves, and stir until they have wilted down.
  • Add 4 cups of vegetable broth and the edamame, and bring the soup to the boil.
  • Reduce heat to medium-low, and simmer until the vegetables are tender.
  • Remove the soup from the heat, and using an immersion blender purée the soup until smooth.
  • Return to the heat, and add the lemon juice a bit at a time, tasting as you go.
  • Add the remaining broth if you prefer a thinner soup.
  • Serve hot, with edamame beans as garnish.


  • The lemon juice adds a bright flavour to the soup.  Add half of it, taste the soup, and decide whether you want to add the remaining amount.
  • 4 cups of vegetable broth will yield a fairly thick soup. Add 1-2 cups of additional broth if you want a thinner soup.


Serving: 1bowlCalories: 112kcalCarbohydrates: 12.5gProtein: 2.9gFat: 6.7gSodium: 428.4mgFiber: 2.9gSugar: 3.2g
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  • Reply
    Sara Leigh
    February 7, 2018 at 9:17 am

    The edamame is not listed in the ingredients. How much do I need? I was all ready to go out and get what I don’t have on hand. Horrors!

    • Reply
      Katie Trant
      February 9, 2018 at 5:59 am

      Whoops! I’ll fix that right a way. It’s 1 cup of frozen shelled edamame.

  • Reply
    Sara Leigh
    February 9, 2018 at 6:24 am

    Thanks! Now I can gather my ingredients.

  • Reply
    February 9, 2018 at 12:40 pm

    I will definitely try this winter. In image looks very tasty

  • Reply
    February 12, 2018 at 3:28 pm

    Why two different pics? One looks puréed and the main one is not?

    • Reply
      Katie Trant
      February 14, 2018 at 4:02 am

      They’re the same soup, just in different stages so you can see all the different vegetables in there before it was puréed.

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