Facebook RSS

Spinach Feta Soup


Spinach Feta Soup


  • 3 cups roasted broccoli
  • 1 ½ cups spinach leaves (reserve a few for garnish if desired)
  • Few sprigs of flat leaf parsley, stems removed
  • 1/2 cup soaked raw cashews or pumpkin seeds (minimum of 4 hours soaked)
  • 1/8 teaspoon or a small pinch of fine sea salt
  • 1 cup full fat coconut milk
  • 2 teaspoons salt
  • 1 tablespoon apple cider vinegar
  • 1 to 2 teaspoons of extra virgin olive oil to finish
  • 1 oz feta cheese, crumbled to top, omit as desired
  • Freshly ground black pepper


  1. Place steamed broccoli, fresh spinach, parsley, seeds/nuts and salt in the pitcher of a high speed blender.
  2. Add 1 cup of coconut milk and blend on high for about 3 to 4 minutes or until completely silky and smooth.
  3. Add in vinegar
  4. Serve topped with chunks of feta cheese and a drizzle of olive oil.
  5. Garnish with a few spinach leaves if desired and season with freshly ground black pepper.
Home Recipes Soups Spinach Feta Soup