I’m Jackie, a stay at home vegan mommy of one amazing little girl. My daughter, Zoey, is three years old, a huge Disney aficionado and Minnie Mouse super fan. She’s also the most amazing little helper in the kitchen that a mother could ask for, and so she is… my Minnie Chef.

Broccoli Leek and Spinach Soup


This velvety broccoli-leek soup is like a healthy, vegan version of Cream of Broccoli Soup.  It’s light, flavorful and packed with greens and veggies.  Because of its lightness and freshness, it’s a great soup to make on a warm summer night. 


  • 1 tablespoon olive oil
  • 1 tablespoon vegan butter
  • 2 leeks
  • 2 scallions
  • 1 head of broccoli
  • 3 cloves garlic
  • 2 loosely packed cups of spinach
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg
  • ½ teaspoon ground sage
  • ¼ teaspoon celery salt
  • 6 cups vegetable broth
  • ½ cup original unsweetened almond milk


  1. Heat a large pot over medium heat. 
  2. While pot is heating, thinly slice leeks and scallions and chop broccoli florets into 1-inch pieces. 
  3. Add olive oil and vegan butter to the pot. 
  4. Once the butter has melted, add leeks, scallions and broccoli to the pot.  Sauté for approximately 10 minutes, until leeks and scallions have wilted and browned and broccoli has softened. 
  5. Mince garlic cloves and add them to the pot, along with spinach.  Sauté for another couple of minutes until garlic becomes a light golden color and spinach has wilted. 
  6. Add salt, pepper, nutmeg, sage, and celery salt and stir to coat. 
  7. Add vegetable broth and bring to a boil.
  8. Reduce heat to simmer and cook for approximately 30 minutes. 
  9. Remove pot from heat, and carefully puree the soup using an immersion blender.  If you do not have an immersion blender, you can transfer soup to a blender and blend in batches. 
  10. Once soup is pureed, stir in almond milk. 
  11. Serve and Enjoy!

Serving Suggestions: Top soup with crunchy homemade herb croutons or a small handful of Daiya vegan cheddar cheese shreds.


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