1 tbsp olive oil

1 medium brown onion, finely chopped

2 sticks celery, washed and diced

2 cloves garlic, finely chopped

1 head broccoli, roughly chopped

1 head cauliflower, roughly chopped

1 litre vegetable or chicken stock

1 cup frozen peas

1 bag baby spinach

Salt and pepper

Parmesan cheese to serve



Heat oil in a large saucepan over low heat.  Add onion and celery and cook, stirring until onion is translucent.  Add garlic and cook for a further minute.

Add broccoli, cauliflower, and stock, and bring to the boil.  Reduce the heat, cover the pot, and cook until the vegetables are soft (about 15 minutes, or so).

Add your peas and cook for 2-3 minutes to heat peas through.

Remove the soup from the heat.  Stir through baby spinach. Using a stick blender or food processor, blend the soup until smooth.



  • For a vegan soup, serve sprinkled with nutritional yeast instead of parmesan cheese.
  • Add any green vegetables you have on hand.  Asparagus, brussels sprouts, zucchini, or leafy greens such as silverbeet, kale, or cabbage.
  • Find more green recipes in our Greens ebook